I Am... Cozy Wonton Soup
Wonton soup has long been one of my favorite foods. It was one of the only things I ate as small child and I have many fond memories of my small self, kneeling on a chair at our round laminate kitchen table, meticulously wrapping wonton for dinner. I would always make the wonton extra tiny. I loved eating wonton wrappers, more so the the wonton filling, and my wonton would be 10 percent meat and 90 percent wrapper. They didn’t look anything like the wonton we would order by the bowlfuls on the weekends at our local wonton congee noodle restaurant, but I loved making those misshapen, wonky wontons.
What is wonton soup?
In the USA, wonton soup seems like an afterthought: something you might order to round out your takeout meal. But in Hong Kong, arguably the home of the best wonton soup in the world, it can be a Michelin worthy meal. Hong Kong style wonton soup is a clear soup base made with chicken or pork broth and dried shrimp stock, full of umami and depth. A hint of toasted sesame oil adds a light nuttiness and a touch of soy sauce adds a satisfying salinity. The wontons themselves are bouncy and delicate, a mix of ground pork and roughly chopped prawns wrapped in a silky noodle wrapper. A good bowl of wonton soup is revolutionary.How to make wonton soup
- Make the broth. Bring the broth ingredients to a simmer and let infuse.
- Cook the wonton. Bring a large pot of water up to a boil. When at a rapid boil, gently drop in the wonton and stir to stop them from sticking to the bottom of the pot. The wonton will sink down at first and then start to float as the water comes back up to a boil and they are cooked through. Take one and cut it open to make sure, then scoop out all of the cooked wonton.
- Serve. Ladle the broth into a bowl. Add the wontons and finish with scallions. Enjoy!
Easy wonton soup
It's best to make the wonton by hand, but sometimes you just don't have the time. In that case, feel free to grab a bag of frozen wonton from your local grocery store (they should be in every frozen aisle ever, no need to go to a specialty Asian supermarket) and follow the recipe for the soup. You can have delicious easy wonton soup in 5-10 minutes.What are wonton?
Wonton are Chinese dumpling filled with meat, typically served in a flavorful clear broth or dressed in sauce. Unlike most other Chinese dumplings, wonton wrappers are squares or trapezoids. The wrappers are slippery, thin, and supple. Wontons are usually filled with ground pork, shrimp, and aromatics. They’re incredibly popular, both as a snack, side dish, or meal. They’re served at home, in restaurants, as night market street food, You can make them at home easily and they also sell them premade, frozen, in lots of grocery stores. Weirdly, you can even get them on Amazon. But the best is homemade, which is what we're doing here.How to make wonton filling
Wonton fillings are where it’s at! Everyone and their grandma has a secret recipe for fillings. Usually when you get wonton the filling is ground pork with shrimp, but nowadays there are MILLIONS of filling combinations. The simplest way to make wonton filling is to put everything in a bowl and mix it up. Here are some tips:- Protein. Wontons are a meat based dumpling, so it’s best to use a protein with some fat in it so the filling stays juicy and fluffy after cooking. This is why pork is so popular. Ground pork has just enough fat to protein ratio. Adding in some bouncy shrimp is a pro move because they add some textural contrast. That being said, you can use any ground meat you like (or even tofu), just know that your wonton will probably be a bit more dense if you’re using extra lean meat.
- Aromatics and seasoning. Ginger, scallions, soy sauce, and shaoxing wine (read more about shaoxing here) are my weapons of choice to make these wontons absolutely irresistible.
- Cornstarch. Mix together a bit of cornstarch with water then stir it into the ground pork. Stirring in a bit of cornstarch and water will make the insides of your wonton super tender. It’s the secret to juicy, tender wonton! When you stir in the water-cornstarch mix everything will come together into a homogenous paste, which is exactly what you want.
How to fold wonton
The simplest way (and the way I did it when I was small) is to just put 2 teaspoons of filling into the middle of a wonton wrapper and squish up the wrapper around the filling. That’s what I did in the photos in this post and they look chubby and cute. It’s the classic Hong Kong style wrapping. However, if you want a bit more pizzazz, you can try this:- Lay the wonton wrapper out as as diamond. Place some filling near the corner closest to you.
- Fold/roll the wrapper up, enclosing the filling in a triangle.
- Press the sides to seal.
- Bring the opposite ends of the wrapper together and use a dab of water to seal.
Which wonton wrappers to buy
Wonton wrappers are always square, just look for a square package of dumpling wrappers (they’re in the fridge section). They’re supposed to be very thin, so choose the package that has the thinnest wrappers. You'll find a better selection of dumpling wrappers at your local Asian grocery store. Some major grocery stores sell wonton wrappers as well, but they tend to be thicker.How to freeze wonton
I like making a big batch of wonton and then freezing them so we have wonton on hand when we want a quick and easy meal. To freeze, just lay out the wonton in a single layer on a tray or baking sheet, not touching, and freeze until firm. Then gather them up and put them in a freezer safe bag or container. Cook from frozen, adding a couple of extra minutes on the cooking time.What does wonton mean?
I’ve always loved wonton, mostly because of how they taste, but also because wonton in Chinese (雲吞) means swallowing clouds. They kind of do look like fluffy little delicious clouds floating in broth :)How many wonton per person
A good rule of thumb is 8-10 as a snack/starter and 12-16 as a main.How much soup per person
I would say 1 1/4 cup of soup per person is a good amount.Frequently Asked Questions
- I’m allergic to shrimp, do I need shrimp in wonton? Nope, if you don’t like shrimp or are allergic, you can simply omit the shrimp and add in the equal amount of extra pork. Obviously you would leave the dried shrimp out of the soup as well. If you want to add extra umami, add a dried shiitake to the soup where you would add the dried shrimp.
- I don’t eat pork, what can I make wonton with? Chicken wonton are wonderful, as are turkey wonton. I don’t really do beef wonton much because I like how much more tender ground chicken and turkey are.
- What vegetables can I put in wonton soup? If you want to add more vegetables to your wonton soup to make it more veggie forward, the good news is that you can add just about any vegetable to make it more hearty and healthy. Try adding sliced mushrooms, kale, or spinach.
- How do I add noodles to wonton soup? If you want to make wonton soup a meal and go the Hong Kong route and make wonton noodle soup, simply cook your noodles according to the package (not in the wonton soup) drain well and then add them to the soup with the wonton. The kind of noodles used for wonton noodle soup are, unsurprisingly, called wonton noodles. They’re thin, egg noodles that are springy, chewy, and seriously good. You can find them in the refrigerated section of Asian grocery stores labeled thin wonton noodles.
One last (really important) thing
There are are a lot of wonton soup recipes out there. Heck, there are actually a lot of different kinds of wonton soups in the world. That being said, if you’ve been poking around the internet and aren’t sure if the recipe you’re looking at is authentic or not, I will give you this tip: Chinese people will NEVER ever boil wontons in the soup they’re serving them in. Don’t do it! Boiling wontons in the soup will make your soup slimy and taste weird. There’s a reason why all wonton noodle houses have at least 2 giant boiling pots: one filled boiling water for cooking wontons and one filled with that delicious broth the wontons bathe in after they’ve been cooked. Happy wonton-ing! xoxo steph PS - Try these in spicy chili oil, they’re amazing. PPS - Round out your Chinese take-out feast with Easy Homemade Char Siu, Egg Fried Rice, and Sweet and Sour Pork.Wonton Soup
Biting into a wonton is biting into life.
Wonton Soup
- 8 cups chicken stock (no sodium preferred)
- 1 inch ginger (peeled and sliced)
- 2 tbsp dried shrimp (optional)
- 2 tbsp light soy sauce (or to taste)
- 1 tbsp toasted sesame oil
Wonton
- 1/2 lb ground pork
- 1/4 cup green onions (thinly sliced)
- 1 tbsp ginger (minced)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
- 1/2 lb shrimp (peeled, deveined, and chopped)
- 1-2 packs fresh wonton wrappers (as needed)
To Finish
- 1 cup green onions (thinly sliced)
- 1 lb briefly blanched leafy greens: bok choy, gailan, etc
- 1/4 cup chili oil
- 1 tbsp white pepper
- 1 tbsp toasted sesame oil
- 1 tbsp black vinegar
Make the soup: Combine the chicken stock, ginger, and dried shrimp in a stock pot over medium low heat and bring to a gentle boil. Turn the heat down to very low (1 to 2 bubbles) while you make the wonton.
In a bowl, mix together the pork, ginger, scallions, soy, Shaoxing, sesame oil, salt, and white pepper. Whisk the cornstarch with 2 teaspoons of water and mix into the filling until the pork forms a paste. Mix in the shrimp.
Optional: Massage the shrimp with 1 teaspoon baking soda and 1/2 teaspoon salt and let it sit for 30 minutes before rinsing throughly, chopping, and mixing into the wonton filling.
Take a wonton wrapper and place 2 teaspoons of the meat filling near the edge. Fold/roll the wrapper up, enclosing the filling. Bring the opposite ends of the wrapper together and use a dab of water to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
Bring a second large pot of water to boil over high heat. When the water reaches a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. They will start to float once they’re cooked through. Cook for 3-4 minutes (depending on size) or until cooked through – cut one open to check.
Strain or scoop the solids out of the broth. Taste the broth and add in the soy sauce and toasted sesame oil, to taste. Fill a bowl with the soup and add the cooked wonton and greens. Finish with scallions and enjoy!
The dried shrimp, which you can find at an Asian grocery store will add a deep amount of umami to your wonton soup and make it ten thousand times better. If you don’t have any, you can skip it. I put mine in a disposable teabag for easy removal.
I Am... Easy Air Fryer Korean Fried Chicken
You’re 30 minutes away from the easiest air fryer (or oven baked) Korean fried chicken. Believe it or not, the air fryer is the best tool to make amazing homemade Korean fried chicken. If you’ve never tried it, its an extra crunchy double fried chicken tossed in a sweet and spicy sauce, all done up in an air fryer. It's like the best hot wings ever.
What is Korean fried chicken?
Korean fried chicken is double (and at some places, tripled) fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. Today we are making the most common sauce, which is basically sweet and spicy. It’s like buffalo wings amped up with the power of gochujang.Air fryer Korean fried chicken
We've always loved the idea of making Korean fried chicken at home, but even with as much as we cook, deep frying is never fun, so we've never done it. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep fried versions while being way healthier.How to make Korean fried chicken
The secret of Korean fried chicken is the double frying. Double frying in the air fryer works just as well as it does with deep frying, but way easier. The secret is to coat your chicken after the first fry using a spray/mist of oil. It's not totally necessary, but it really helps. To make Korean fried chicken in an air fryer:- Coat the chicken. I coated the chicken first with oil to help with heat transfer, then salt and pepper, then corn or potato starch, which is what Asian-style chicken is classically made with for a lighter, crispier outer shell.
- Air fry the chicken. 400ºF for 15 minutes. There’s no need to preheat the air fryer.
- Make the sauce. While the chicken is air frying, make the sauce by combining all the sauce ingredients, then heating it up to a very slight boil (or even just microwaving it for a minute).
- Flip the chicken. When 15 minutes is up, flip the chicken and continue air frying for another 5 minutes. Remove and let cool for 5 minutes.
- Double fry and sauce. After the chicken has cooled, spray it with oil again, then air fry it for the final time at 400ºF for 5 minutes. Remove and toss in sauce, then enjoy immediately.
How to make a lot of wings
Sometimes you need to make multiple pounds of wings. Air fryers tend to have small baskets that fit one pound just about perfectly. You could easily do small batches until you achieve your desired wing quantity, but there are a couple of other options. You can:- make multiple levels of wings with air fryer racks (be sure to buy the right size for your baskets), which we love. It takes a little more time and it's best if you swap the rack positions halfway for even browning, but it's amazing for doubling or tripling your air fryer wing output.
- use a baking sheet with a rack and an oven on convection mode to simulate a giant air fryer.
- use a baking sheet with a rack and a conventional oven, this will take longer (up to 30-50 minutes depending on how crispy you want your wings) but it's still a lot less labor than standing by the air fryer swapping out baskets of wings.
Korean fried chicken sauce
The magical sauce that goes on Korean fried chicken is a mixture of honey, brown sugar, gochujang, and ketchup. Really: ketchup is a very important ingredient if you want to keep things authentic. It's important to note that this is just one possible sauce – there are other sauces for Korean fried chicken out there, but this one (in America, at least) is the iconic one.What is gochujang?
Gochujang is very slightly spicy fermented Korean paste that goes great in everything. We also use it for our sweet and spicy gochujang honey roast chicken and potatoes, our 10 minute spicy beef weeknight stir fry udon, and our kimchi stew with mochi egg recipe.. Traditionally it comes in tubs, but these days you can find it in much more convenient squeeze bottles in the Asian aisle of literally any grocery store.What if I don't have spray oil?
Spray oil is really good, cheap, and irreplaceable in the kitchen – especially if you have an air fryer. It's not worse for you than any other kind of oil, as long as you know when to use it and its limitations. We like a nice high smoke point propellant free oil, but you can use any oil you want (except olive because of its low smoke point) and you can even make your own.Deep/pan fry Korean fried chicken
If you don’t have an air fryer (they're pretty cheap these days though) you can easily do it the classic way: fry the chicken until golden brown, then remove and let cool a bit before dropping it back in for a few more minutes. Then toss in sauce.Oven baked korean fried chicken
If you don't have an air fryer, you can use an oven to bake these wings. Just follow the recipe as is, but preheat the oven to 425ºF and bake the wings on the middle rack for 30 minutes, then turn them and continue for another 10-20 minutes (50 minutes total). Toss them in the sauce once they are cool enough to handle.Will this sauce work with any kind of fried chicken?
Yes! If you are feeling lazy, you can just make the sauce and toss it in grocery store or chain fried chicken. It won’t be as good or quite the same, but still pretty awesome.How does it compare to delivery?
Korean fried chicken is available as a delivery, so why do all this work you ask? Because it's not really that much work, it's cheaper, and believe me, this chicken is going to knock the socks off the delivery stuff. -MikeAir Fryer Korean Fried Chicken
The greatest fried chicken in the world, hot and fresh at home via the power of air frying
- air fryer
- 1 lb chicken wings
- 1 tbsp oil
- 3 tbsp corn starch
For the sauce
- 1 tbsp ketchup
- 1 tbsp gochujang (see note)
- 1 tbsp honey
- 1 tbsp brown sugar
- 0.5 tbsp soy sauce
- 0.5 tbsp toasted sesame oil
- 0.5 tbsp ginger (grated)
- 2 cloves garlic (crushed)
Coat the chicken with the oil, then season with salt and pepper. Toss with corn starch.
Spray the air fryer basket with oil or use a paper towel to wipe a thin coat of oil onto it. Arrange the chicken in a single layer and air fry the chicken at 400ºF for 15 minutes.
While the chicken is air frying, combine the sauce ingredients in a small saucepan and heat over medium heat until it comes to a brief boil. Remove from heat and set aside.
When the 15 minutes is up, flip the chicken and air fry another 5 minutes, then transfer the chicken onto a plate or rack to cool for 5 minutes.
After the chicken has cooled, spray the chicken with a very light coating of oil (optional), place the chicken back in the air fryer and fry another 5 minutes at 400ºF.
Toss in the sauce, making sure to get every nook and cranny. Enjoy immediately with wedges of lime and slices of green onion.
Gochujang is available at all supermarkets in the Asian aisle or online via Amazon.
I Am... Air Fryer Chicken Tacos
You need to make these air fryer tacos made with corn tortillas with juicy chicken and cheese, crisped up in the air fryer for the ultimate in crunch. Last summer, Mike and I were lucky enough to go on a road trip through New Mexico. We went camping at White Sands National Park, we spent a thankfully-air-conditioned afternoon inside Meow Wolf (highly recommend!), and we ate ALL the green chile cheeseburgers and tacos. It was truly the land of enchantment. I never knew that New Mexico would touch me so deeply, but it did. I’m forever changed by its stark beauty, its quiet sunsets, and of course, its food. I have a vast appreciation for New Mexican and Southwestern food now. While the green chile cheeseburgers were the highlight of our trip we also had a lot of tacos, specifically crispy chicken tacos. If you guys are ever in New Mexico, get the crispy chicken tacos at El Parasol. They're the best crispy chicken tacos I’ve ever had. The chicken is juicy, the tortillas are crisp, and the guacamole is the perfect creamy counterpoint to all of it. These crispy air fryer tacos are inspired by those very tacos.
How to make chicken tacos
- Marinate. Boneless skinless chicken thighs in a marinade made up of orange juice, vinegar, and spices for 2 hours.
- Cook. Lightly oil the air fryer basket and cook the chicken, flipping once. We like to slightly undercook our chicken because it’s going to get cooked again when the taco is assembled, so extra juicy is extra good. After the chicken is cooked, shred or chop it into small pieces.
- Assemble. Warm up your tortillas - this is key so they don’t crack and break - wrap them up in a damp paper towel and microwave briefly. Oil the tortillas on both sides, then top with chicken and cheese and fold over carefully.
- Crisp. Place the folded over tacos in the air fryer basket and crisp them up, flipping once. They tend to get a bit crispier as they cool, so you can take them out once they feel crunchy. Finish the tacos off with toppings of your choice and enjoy!
Why air fryer tacos?
Did you know you can make your own crispy hard shell tacos at home? Just like homemade tortilla chips, homemade hard shell tacos are super easy, barely an inconvenience. All you need are corn tortillas. You could deep-fry or bake the tortillas for that crispy crunch you’re looking for, but really, the air-fryer is the answer. Less oil, less mess, more crunch. Everything you could want in a homemade hard shell taco.Do I need an air fryer?
Technically you don’t need an air fryer because an air fryer is really just a very tiny convection oven that heats up super quickly. So if you have convection mode on your oven or don’t mind waiting for your oven to heat up, you can bake these tacos for that same crispy crunch. We love the current air fryer we have though because it has such a giant fry basket and cleanup is a lot easier than washing baking trays.What about soft tacos?
Sometimes you just want the hug of a soft taco – especially if you have some plush flour tortillas on hand. For soft chicken tacos, add 2 minutes of cook time to the chicken in the air fryer so the chicken is cooked through. Warm your tortillas up then top with the shredded chicken and hello super juicy soft chicken tacos!Why homemade taco seasoning?
You might notice that there are a lot of spices in the ingredients list when I could have just specified taco seasoning instead. The reason is that taco seasoning is not only deeply unhealthy (it’s like 3 kinds of salt) but it’s also not that tasty compared to homemade. The taco seasoning you end up making here is good not just for chicken but beef or pork too, once you try it, you’ll never go back to store bought!Chicken taco ingredients
- Corn tortillas. If you want crispy crunchy tortillas, you’re going to want corn tortillas. Flour tortillas are great too, but they don’t fry up the same way in the air fryer. Usually we like street taco size small corn tortillas (about 4 inches) but we also use the slightly bigger corn tortillas too, the ones that are about 6 inches. We have a local tortilleria where we get tortillas, but you know, Mission street taco corn (or flour) tortillas work well too!
- Chicken. Air fryer chicken thighs are extra juicy. Plus I love the fact that everything was made in the air fryer. You can also go for pork chops or steak if you’re not feeling chicken.
- Spices. For extra flavor the chicken is marinated in orange juice, vinegar, garlic, chile powder, and a bunch of spices for an extra kick. The orange juice and vinegar tenderize the chicken making it super juicy.
- Cheese. Cheese is optional but who doesn’t love cheese, especially when it’s melty?
- Toppings. You can go wild here. Classic is onions and cilantro of course, but maybe do like El Parasol and add some guacamole on? We went with some lettuce, avocado slices, hot sauce, and some limes to squeeze on for some tart-freshness.
Green chile chicken tacos
It’s Hatch green chile season and I just added some green chile to these chicken tacos and they are amazing. I just had to share.
All you need to do is remove the chile powder and instead add in 1/2 cup of chopped green chile.
Marinate 2 lbs of boneless skinless chicken thighs in: 1/2 cup orange juice, 1/2 cup green chile (I used fresh fire roasted Hatch chile), 3 cloves minced garlic, 1 tbsp neutral oil, 1 tbsp white vinegar, 2 tsp each of ground coriander, smoked paprika, dried oregano, and dried cumin, 1 tsp black pepper, and 1 tsp kosher salt. Let marinate for no more than 2 hours. Air fry the chicken as per the recipe below and follow the rest of the instructions to make the crispy air fryer tacos. Serve them up with some salsa verde on the side and you’ll be in heaven!
xoxo -stephAir Fryer Chicken Tacos
Crispy, crunchy air fryer tacos perfect for taco night.
- air fryer
Chicken for Tacos
- 1/2 cup orange juice
- 3 cloves garlic (minced)
- 1 tbsp neutral oil
- 1 tbsp white vinegar
- 1 tbsp chile powder (chimayo chile powder preferred, optional)
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp black pepper
- 1 tsp kosher salt (or to taste)
- 2 lbs boneless skinless chicken thighs (see notes for other meats)
Tacos
- 12 4" corn tortillas
- 2 cups shredded cheese (Mexican cheese preferred, optional)
- 1/4 bunch fresh cilantro (chopped)
- 1/4 medium onion (diced)
- guacamole (optional)
- avocados (diced, optional)
- salsa (optional)
- hot sauce (optional)
- limes (cut into wedges)
In a large dish, bowl, or a ziplock bag, whisk together the orange juice, garlic, oil, vinegar, chile powder, coriander, paprika, oregano, cumin, pepper, and salt. Add the chicken thighs and marinate covered in the fridge for 2 hours. Do not marinate for more than 4 hours otherwise the chicken will start to break down.
Remove the chicken from the marinade, lightly brush the basket with oil, and place the chicken in a single layer in the air fryer basket and cook at 360°F for 12 minutes, flipping halfway through.
Remove the chicken thighs from the air fryer and chop or shred. If the chicken is slightly underdone, don’t worry, it’s getting cooked again (see notes).
If needed, warm your tortilla shells in the microwave to make them pliable. Rub both sides with oil (or spray with cooking spray), lay flat and top half of the tortilla evenly with chicken and a layer of cheese (if desired). Gently fold the tortilla in half, and place in the air fryer basket, flat.
Air fry on 400°F for 6-7 minutes, flipping once, or until the tortilla is crispy and the cheese is melted. Repeat as needed. The tortillas will continue to crisp up as they cool. Let rest on a rack while you are prepping your remaining tacos.
To substitute chicken breasts: 10 minutes, flipping halfway through
To substitute beef: Slice 1 lb steak of choice into strips, marinate for up to 2 hours, air fry for 5-6 minutes at 400°F.
To substitute pork: Slice 1 lb thick cut pork chops into strips, marinate for up to 2 hours, air fry for 8-10 minutes at 375°F.
We like to undercook the chicken during step 2 because it will get cooked more when you’re cooking the crispy taco part. If you want your chicken perfectly done inside the crispy taco, I recommend cooking it for 10 minutes at 360°F and then chopping the chicken. It will still be slightly pink.
Storage: Chicken will store in an air tight container in the fridge for up to 4 days. No need to reheat the chicken before making the tacos in the air fryer.
I Am... Iced Matcha Latte Recipe
Iced matcha latte is having its moment in the sun and I am here for it. I love the green earthiness of matcha and I’m so excited that there are a bunch of new matcha cafes cropping up. Of course, I’m not loving the expensive price tags that iced matcha lattes come with, so I’ve been making my iced matcha lattes at home.
Matcha latte is better at home
It’s so satisfying to whisk up matcha into a smooth, bouncy microfoam. Plus, when you make matcha at home you have control over everything: the ice, the milk, the sweetener, and of course, the matcha. When you love matcha as much as I do, making lattes at home is so much better than paying for a water-y overly fancy matcha drink from a cute cafe (most of the time). You get a little moment of zen, a feeling of accomplishment (even if it is just making yourself a drink), a little bit of self-care, and a treat.Iced strawberry matcha latte
My favorite matcha drink at the moment is the ever classic, strawberry matcha latte. The distinct layers of ruby red strawberries, pearly white milk, and verdant green matcha are just *chef’s kiss.* The sweetness of the strawberries, the creaminess of the milk, and the subtly bittersweet of matcha go so well together. Plus, they’re super easy to make at home. I’m going to do it two ways: one with homemade strawberry compote and one with strawberry preserves/jam.Just a plain iced matcha latte
If you’re looking for a classic iced matcha latte, sans strawberry, it’s essentially the same as making a strawberry matcha latte, minus the strawberry, plus a sweetener. You can use anything you like for sweetener: honey, maple syrup, simple syrup, or even flavored syrups. How much you add is up to your preferred sweetness level. Start with 1-2 teaspoons and go from there. You can always add more sweetener at the end, but you can’t take sweetener away.Iced matcha latte ingredients
Strawberries
The sweetness in this matcha comes completely from the strawberries. If you’re a sweet tooth, you can add in a bit of sweetener too, but I find that the strawberries add just the right amount of sweetness to contrast and highlight the flavor of matcha. You can go one of two ways to make the strawberry component: homemade or store-bought. Obviously, store bought is super easy and convenient and it’s what I do in fall and winter when local strawberries aren’t in season. I love Bonne Maman’s strawberry jam/preserves. That being said, if strawberries are in season, I love making a quick strawberry compote — it tastes fresher, sweeter, and more like summer. More on that below.Milk
The milk in this latte is up to you. The nuttiness of oat milk pairs very nicely with matcha, as do all the other plant based milks. Regular, conventional milk works too. It’s really up to you and what milk you love in your lattes. I like oat milk or 2%, depending on my mood.Matcha
The most important part! There are so many grades of matcha powder out there and so much information about quality and taste. There’s a lot of discourse about how you shouldn’t use high-quality matcha for lattes, but I’m of the opinion that you should do what’s right for you. If you want to use high quality, ceremonial grade matcha in your strawberry matcha latte, go for it! I usually use ceremonial grade. I understand why people say that it’s wasted in something that is not just plain matcha, but I can taste the difference between culinary and ceremonial matcha and I want my strawberry matcha lattes to taste amazing. The choice is up to you.Ice
Ice is so much more than just what makes the latte cold. The shape and size of your ice also affects the taste. Be aware that not just the shape, but the amount of ice changes the way your latte will taste. If you like your lattes strong and concentrated tasting, use a giant, large ice cube. Use smaller ice if you like a bit more mellow latte. If you use crushed (or even better, nugget) ice, it will make your latte taste even more watered down, almost like a fresh green water. I go between regular sized ice cubes and giant ice cubes, mostly. Sometimes if I feel like I want to sip on something for a long time with a more watered down flavor, I’ll use nugget ice.How to make an iced strawberry matcha latte
- Make the strawberry compote - if you’re using strawberry jam/preserves, you can skip this step. It’s super easy to make fresh strawberry compote though, check out the next section.
- Add the strawberry to the glass - scoop out 2 tablespoons of the fresh strawberry compote and add it to the bottom of your glass. If you’re using jam, you might want to experiment a bit with how much or little strawberry jam you want to add.
- Add ice and milk - add a generous amount of ice to your glass and pour in 170 ml (about 3/4 cup) milk of your choice to the glass. Set aside.
- Whisk the matcha - use a sieve to sift 4 grams of matcha into your matcha bowl. Add 15 grams (about 1 tbsp) of room temp water and use your chasen (matcha whisk) to mix into a thick paste. Add 45 grams (about 3 tbsp) of warm water (140-150°F) and whisk, whisk, whisk, until your matcha is thick and foamy. Pour the matcha gently into the glass, aiming for an ice cube so the ice cube can break the tension and help layer the matcha over the milk.
- Enjoy - admire your gorgeous homemade iced strawberry matcha latte, use a straw to stir it all up and enjoy!
How to make strawberry compote
- Wash and hull 1lb of berries and chop them into small pieces.
- Add the strawberries, with 1/4 cup sugar and a squeeze of lemon, to a small pot and bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves and the berries start to break down and thicken.
- When the berries are soft and the sugar is completely mixed in, remove from the heat.
- Use the back of your spoon or fork to mash the berries up, making sure that they’re soft and small enough to go through a straw.
- Set aside and let cool completely.
Do I need a matcha whisk/chasen?
You don’t need a matcha whisk and holder, but if you have one, making matcha will be infinitely more enjoyable and easier. Traditional matcha whisks, called chasen, are made of a single piece of bamboo and have a multitude of springy whisps specifically designed to help whisk matcha into a creamy emulsified suspension. Chasen’s advantages are twofold: because chasen are made from bamboo, they won’t scratch your bowls and because they have so many prongs, they will actually froth your matcha, unlike a metal whisk. If you get a matcha whisk, it’s best to get the holder – kusenaoshi – as well. The holder holds the whisk with the prongs facing down so they can air dry in the proper shape and not get moldy. Unlike most things in the matcha world, chasen aren't super expensive either. After trying a whole bunch of cheap and expensive ones from here and brought home from Japan, I find myself using this one from Amazon most often, which is a bonus because I can easily replace it when the prongs wear out. That’s it! I have so many other matcha drink recipes if you like, so let me know if you try this one or if you want more! xoxo stephIced Matcha Latte Recipe
Making iced matcha latte at home is so satisfying and so much cheaper.
- 2 tbsp Strawberry jam (or compotes (preferred, see notes) or syrup of choice (see notes))
- 170 ml milk (of choice)
- 4 g matcha
- 60 g water
In an 16 oz glass, add 2 tbsp homemade strawberry compote, store-bought strawberry jam, or simple syrup (see notes).
Add ice to the glass so that it is about 3/4 full. Gently pour in your milk of choice.
Sift 4 grams of match into a matcha bowl. Add 1 tbsp room temp water to the bowl and use your matcha whisk to mix the water and match powder into a thick paste. Add 3 tablespoons of warm water to the paste and whisk briskly in a z or w motion, making sure to go around the sides every so often to ensure all the matcha powder is whisked up.
Pour the whisked matcha into the glass. Add a straw, stir, and enjoy!
If making a regular matcha latte, you can use anything you like for sweetener: honey, maple syrup, simple syrup, or even flavored syrups. How much you add is up to your preferred sweetness level. Start with 1-2 teaspoons and go from there. You can always add more sweetener at the end, but you can’t take sweetener away.
Strawberry Compote
makes about 2 cups
prep: 5 minutes
cook: 15 minutes
1 lb ripe strawberries, washed, hulled, and chopped
1/4 cup sugar
2 teaspoons fresh lemon juice
In a small pot, add the strawberries, sugar, and lemon juice. Bring to a simmer over medium-low heat, stirring occasionally, until the strawberries start to breakdown, about 10-15 minutes. Lightly smash the berries to break them up. Remove from the heat and let cool completely before placing in an air tight container. Store in the fridge for up to 1 week.
Estimated nutrition assumes homemade compote and 2% milk.
I Am... Our Best Restaurants: Toronto 2025
It’s no surprise that Mike and I love eating, so when he suggested a quick getaway to Toronto to both celebrate our anniversary and eat our hearts out, I was all in. We haven’t been to Toronto for a couple of years now and he convinced me with talk of silky udon, really good sushi, and amazing Italian food. We went, we ate, we walked, we Toronto-ed. Toronto, thanks for the vibes - and the food, of course. Warning: this is going to be an old school blog post. Here’s where we ate:
Takja BBQ House
Takja is sleek, dark, and smoky in the best way possible. Okay, it’s not actually smoky because they have an excellent exhaust system, but let me pretend for the feels. Anyway, Takja is full of dry aged meats, fresh seafood, a plethora of banchan, and house-fermented ssamjang and kimchi. Whether you’re a deep lover of Korean or a KBBQ newbie, Takja will impress. You won’t find burnt meat or overcooked proteins here because even though each table has its own grill, you don’t get to wield the tongs. Instead, they grill for you, at the table, which results in perfectly cooked bites, every time. I asked if anyone ever tried to grill themselves and they said that it has happened on occasion, but when it does, they cry inside and then gently take over the tongs. We loved it here. We got the Hansang, which translates to “a table full of food,” showcasing some of their highlights. It was amazing. We especially loved the crispy seafood pancake, the pork shoulder, and the kalbi. The in-house made banchan was the perfect accompaniment to the meat and ending on an epic strawberry matcha bingsoo was the cherry on top. Highly recommend if you’re looking for a special dinner or if you want to know what real Korean BBQ should taste like! Takja BBQ House 962 College St, Toronto, ON Tues-Sun 5-10pmGiulietta
Toronto is full of amazing Italian restaurants and Giulietta is definitely on that list. Giulietta is the little sister restaurant to Michelin-starred Osteria Giulia. She’s a bit more sassy, laid-back, and fun. Go here if you’re looking for the neighborhood Italian restaurant you wish you had at home. Well-executed, delicious, in-house made pastas and wood-fired pizzas, as well as a couple of vegetable and seafood dishes make up the menu. Some say Giulietta is over-hyped, we say what isn’t these days? We had the calamari fritti, which was crisp and tender; the tonnarelli cacio e pepe, which had perfectly thick, al dente noodles; and the mushroom pizza, which was fluffy and chewy and full of flavor. We finished with tiramisu, of course, and it was a really fun night. I appreciated the fact that there was a mix of patrons: some dressed to the nines and some in tees and sneakers. The vibe was chill and the food was good! Giulietta 972 College St, Toronto, ON Mon-Wed 5-10pm Thur-Sat 5-11pm Sun 5-9:30pmSushi Yugen
Mike and I love sushi and have eaten so much sushi together, from standing sushi bars to quiet intimate neighborhood counters to high end omakase in Tokyo. All that to say, we know sushi. Mike was the one who discovered Sushi Yugen (I’m not sure where he came across it) but I am in love. True omakase vibes with sushi to match. The restaurant is divided in two: a sushi only counter and a minimalist, elegant back room reminiscent of Tokyo, with only 8 seats. The front of the restaurant is reserved for sushi only omakase, while the back room is an all-out omakase that starts with kaiseki inspired dishes and ends with sushi. I didn’t know if I would love it or hate it because sometimes sushi in North America is not quite on the level as in Japan. That being said, I was blown away! Mike and I agreed that this was probably the best omakase we’ve had in North America. The kaiseki inspired dishes were innovative and delicious and the sushi was on point. The Shimane Kinomusume shinmai rice seasoned with the chef’s blend of akazu red vinegar was perfection and the neta (the fish on top) was exquisitely in season. Highlights were the kohada (Japanese gizzard shad) and the nodoguro (Japanese black sea perch). We loved it! Sushi Yugen 150 York St, Toronto, ON Mon-Tues 11:30am-3pm, 5:45pm-10:30pm Wed-Sat 11:30am-3pm, 5:45pm-11pmGeneral Public
Opened by beloved Toronto restauranteur, Jen Agg (of Grey Gardens, Black Hoof, Bar Vendetta, etc), General Public is a quirky mishmash of high and low. Located inside an industrial warehouse, it’s a quirky, cute, all over the place space with 80s style glass blocks, green velvet banquettes, and peachy-pink rattan chairs. Somehow it works. The food is a mash up of English pub x American brasserie and I am here for it! Give me all the thick cut french fries, Yorkshire puddings, dippy eggs, and well-executed cheeseburgers. They also have the cutest guinea pig mascot/logo that is incredibly cute. They should sell merch. Wait, I think they do sell merch. Anyway, the food was as expected: well executed classic brasserie flavors. Mike really loved the double-barrel shotgun martini and I loved the simple, creamy, served-in-a-can butterscotch pudding. We went on a weekday for lunch and it was a calm oasis with no wait and perfect summer light streaming in through the giant garage doors. General Public 201 Geary Ave, Toronto, ON Everyday 11am-11pmGateau Ghost
If you know me at all, you know that I have an obsessed with diners, diner dishware, hand-drawn illustrations, pastries, and aesthetic cafes. Basically, I’m basic. So, of course when I stumbled across Gateau Ghost, I told Mike we HAD to go. Gateau Ghost is first and foremost known for their madeleines: tall and pillowy, soft and dense, in a good way. They come in a multitude of flavors, inspired by owner-baker Jayden Park’s Korean heritage. But, the madeleines aren’t the reason I wanted to come. It was the cute ghost logo, which started as a drawing by Park as a smilie on a madeleine, but turned out to look more like a ghost. I love a good ghost and the menu, with cereal shrimp toast and sticky madeleine toffee pudding served up on green rimmed diner plates was right up my alley. I loved i it and Mike did too, especially the GG’s Caesar, which was seasoned with hoisin, sriracha, and gochujang. Gateau Ghost 974 College St, Toronto, ON Tues-Wed 7am-7pm Thus 7am-10pm Fri-Sat 7am - 11pm Sun 7am-9pmRaku Toronto
If you love udon, you’ve probably heard of Raku, a North American udon chain out of NYC. Helmed by Norihiro Ishizuka, Raku has some of the silkiest udon noodles in the business, served up in a signature special dashi. The shop reminds me of so many places in Japan: a clean white wall exterior with an understated noren inviting you into a wood and light filled interior. Unlike their main competitor Sanuki Udon Toronto, Raku specially imports their noodles directly from Japan. They’re hearty, thick, chewy, and stand up delightfully to both hot and cold preparations. I had the chikara, which is hot udon with mochi, chicken, and Tokyo negi. Mike had the gyunan, which is Canadian beef and Tokyo negi. The noodles were chewy and good, but I wasn’t a huge fan of the dashi or noodle toppings. All-in-all it was a solid bowl of udon, but not something I would write home about or exalt. Raku 456 Queen St W, Toronto, ON Sun-Thur 12-9:30pm Fri-Sat 12-10pm Closed MondaysBà Nội
I was scrolling through social, as one does when going to a city to eat and came across a post that said that Bà Nội has the best butter tarts in the city. I’m not a butter tart connoisseur, but the name “Bà Nội” caught my eye because it’s grandmother in Vietnamese. After a quick google dive, I discovered that it’s a cute little cafe borne from the pandemic. They specialize in butter tarts, chocolate chip cookies, and sourdough. We got two chocolate chip cookies and one butter tart. The chocolate chip cookie you can definitely skip, even though some claim it’s the best in Toronto. You should definitely visit though, if it’s just to get a butter tart. If you haven’t had a butter tart before, have one here. They’re a classic Canadian dessert, kind of like a pecan pie without the pecans. Bà Nội’s is definitely the best I’ve ever had with a perfect crispy crunchy flaky crust to gooey, squishy, caramelized butterscotch-y filling ratio. A sprinkle of flaky sea salt on top to ties it all together and makes you want more than one. Bà Nội 806 Bloor St W, Toronto, ON Tues-Sun 9am - 4pmMatcha Haus
It was absurdly hot when we went to Toronto and that meant that I wanted to stop into any and every air-conditioned cafe I could find. Matcha Haus, with it’s quirky all-green exterior, fit the bill. Apparently, it’s kind of new on the matcha scene in Toronto, but is getting rave reviews. I had the double pistachio and Mike had a matchacano. Hilariously, the person that we ordered from wanted to confirm with Mike that a matchacano was matcha with water. Apparently someone had ordered it earlier in the day and wanted to return it because it wasn’t what they expected. Anyway, Mike liked it and I had some too. It was a delightfully vibrant green and refreshing. It’s the kind of drink that you order if you are a fan of matcha, not if you are just in your matcha era and only drink lattes. If you are a latte fan, then the double pistachio matcha will probably be more up your alley. It has a matcha pistachio sauce, matcha, milk, and pistachio cold foam. It was nutty and a little savory without being too sweet. I liked it but I don’t know if I $11.50 liked it. I enjoyed our time at Matcha Haus though - it’s a cute little matcha cafe and if you like iced matcha, I would say it’s a fun place to check out. Matcha Haus 324 Bathurst St, Toronto, ON Everyday 9am - 6pmRosie’s
Rosie’s Burgers is a local Toronto chain that’s known for their smash burgers. I can’t comment on them because we didn’t try them. Instead my one and only reason for wanting to go to Rosie’s was the banana pudding. They sell the banana pudding by the pint and half pint and it’s served up in a cute lil container with Rosie’s branding. I’m a huge banana pudding fan and when I heard that Rosie’s is known for it, well, I had to have it. Rosie’s banana pudding is pretty classic - if you’re looking for a good rendition, this is it. I loved the creaminess of the pudding and the crumbles on top. I do think there could have been more bananas, but maybe I’m just a banana fiend. They had a seasonal specialty as well: strawberry shortcake pudding and I loved it! If you’re a pudding fan, there are multiple locations across the city and you can just grab 1/2 a pint to go for snackies in your hotel room or airbnb late at night. Rosie’s Burgers 573 Queen St W, Toronto, ON Mon - Sat 11am - 11pm Sun 11am - 9pmLinny’s
When you walk into Linny’s, it’s almost like you’ve stepped back in time to a place when people have double martini lunches and your secretary picks up your dry cleaning. That is to say: the room is dark and moody, with white table cloths, wood paneling, and plush corduroy banquettes. The vibe is steakhouse with a side of deli. I love both steak and deli food, so even though I knew nothing about Linny’s, this place was right up my alley. Mike knows me so well because I loved the very dry, very crispy, fluffy on the inside golden fries, the daily baked in house sesame crusted challah, and the pastrami. This is a fun and friendly date night place, or maybe somewhere to catch up with very good friends. Shout out to whoever curated the drinks menu - Mike loved the subzero chilled old fashioned and I appreciated their non-alcoholic cocktails. Linny’s 176 Ossington Ave, Toronto, ON Sun - Wed 5 - 10 pm Thur - Sat 5 - 10:30 pm Closed MondaysUnion Food Court
Just a quick shout out to the food court area at Union Station. We popped in here when the heat got to be too much, so thank you to the TTC for the AC. The whole underground of Union Station - at least the part that has been renovated - reminded me of the underground malls connected to the train stations in Japan. It was fun to wander around and peek at the Toronto specific food chains. We got some mini donuts fresh to order and they were just the thing to enjoy with iced coffee while soaking in the cold air. Union Food Court at Union Station 65 Front St W, Toronto, ON Mon - Fri 8am - 9pm Sat - Sun 9am - 9 pmMom’s Pan Fried Buns
We stopped in here for a quick bite to eat and while the dumplings weren’t on par with the best XLB or pan-fried buns we’ve ever had, they were pretty darn good. The Chinatown location’s interior is bright and clean and sunlight and the service was fast and friendly. We had the pan fried buns (of course) as well as a steamer of XLB and a basket of deep fried chicken cartilage. The chicken was crispy, hot and very well done - we suspect that they might be somewhat of a deep-fried food specialist place because the menu had quite a lot of deep-fried goodies on it. Affordable, fast, and good, this is the place to go if you’re looking for a quick bite of authentic Chinese food. Mom’s Pan Fried Buns 185 Dundas St W, Toronto, ON Everyday 10am - 10pm Read More →
I Am... Best Hatch Chile Recipes to Make Right Now
Hatch chile season is one of the most magical seasons of all. The little green chile that could comes from New Mexico and is the backbone of so many wonderful New Mexican and Southwestern dishes. Hatch season starts at the end of summer and goes into the beginning of fall and if you’ve ever visited the Southwest, you’ve definitely seen the well deserved love for Hatch green chiles. It’s a strangely famous pepper considering how small the growing season and region is. They’re actually just like the grapes of the Champagne region in France – if the grapes aren’t grown in Champagne, what you make from them isn’t really champagne, it’s just sparkling wine. Similarly, you can grow Hatch chiles elsewhere but if they’re not grown in the Hatch Valley of New Mexico, they’re not real Hatch chiles and they won’t taste quite the same.
What are Hatch chiles?
Hatch chiles are a green chile pepper grown in the Hatch Valley of New Mexico. They’re sweet, smoky, long green peppers that taste amazing fresh and even more delicious when roasted. Hatch chiles come in both red and green. The red Hatch chiles are chiles that have been left to ripen longer than the younger green chiles. They come in mild, medium, spicy, and x-hot varieties.Where are Hatch chiles from?
Hatch chiles are grown in the Hatch Valley of New Mexico. If it isn’t grown in Hatch, it isn’t a Hatch chile. There are actually several varieties of green chiles grown in Hatch: Big Jim, Sandia, Barker Extra Hot, and more!Why are Hatch chiles special?
The limited season of Hatch chiles plus the incredible flavor has turned the humble Hatch into one of the most hyped peppers in the world. The thing is, they live up to the hype! There’s just something about Hatch chiles. They’re magic - once you taste one, especially if you have a chance to taste one in New Mexico, you’ll know. As the kids like to say, iykyk.When is Hatch chile season?
Hatch chile season is pretty short and you’ll see lots of grocery stores saying, “Hatch season is here, it’s now or next year!” Typically they harvest in August and September. When Hatch chile season comes around, it’s time to celebrate! All the grocery stores get their roasters out and roast chiles out front and the smell of roasted chiles is incredibly enticing.What do Hatch chiles taste like?
They’re earthy, crisp, spicy, and have a bit of onion when eaten raw. When they’re roasted, they’re smoky, rich, and slightly buttery. Green chiles tend to be spicier and the red ones slightly sweeter. They have the ideal balance between heat and sweet. When they’re roasted they’re smoky, delicious heaven.Are Hatch chiles spicy?
Hatch chiles come in mild, medium, hot, and xtra hot. They go from milder than a jalapeño to pretty darn spicy.What can you eat with Hatch chiles?
You can enjoy Hatch chiles raw or once they’re roasted you can use them in stews, chile relleno, enchiladas, salsas, sauces, dips, on tacos, as pizza toppings, on burgers, with eggs, or with noodles. They’re incredibly versatile and add smoke, flavor, and spice.Where to buy Hatch chiles
They sell and ship fresh chiles online! There are also whole dried hatch chiles, jarred, or canned that are available at most grocery stores or online. Sometimes they even sell them fresh for a really short window at Whole Foods or other speciality food stores. If you’re lucky enough to live in Southern California, Colorado, or Texas, you’ll probably easily find them in your local grocery store. You can also get Hatch chile powder in both red and green.Roasting Hatch chiles
At nicer grocery stores in the Southwest, you can attend roasting days where you can buy freshly roasted peppers by the bag or box. Our favorite store for roasting days is Bristol Farms where they basically have a roasting tour at different stores each Saturday through the month of August. Getting your chiles freshly roasted makes them smokier and easier to deskin/prep. If you don't live near one of these stores, never fear, roasting them in the oven is just as tasty.Hatch chile substitutes
If you can’t find fresh Hatch chiles you can always use any other green chile of course, but you won’t get that awesome subtly sweet spicy crisp smoky taste. A good choice would be Anaheim peppers. You can also use canned/jarred Hatch chiles.Hatch chile recipes
Regardless of where or how you get your chiles, here are a few recipes to make using Hatch chiles right now:- Slow Cooked Hatch Chile Verde Stew - A warm and comforting hearty stew full of roasted Hatch chiles, tomatillos, chunks of tender pork, and onions and cilantro to brighten. Seriously so good with tortillas, stuffed in a burrito or enchiladas, or even on its own.
- Oven Baked Hot Hatch and Honey Chicken - This is a little riff on hot chicken, but New Mexico/Southwest style with hot Hatch chiles (get the “hot” variety). There’s a little bit of heat, a little bit of sweet, and a whole lot of deliciousness. Serve it up with some avocado for some extra over the top goodness.
- Easy 4 Ingredient Hatch Chile Salsa Verde - Chips and salsa here you come! You haven’t lived unless you’ve had Hatch chile salsa. It’s smoky, buttery, and so so delicious. This is a super versatile salsa – eat it with chips or use it as a topping for any sort of roasted or grilled meats.
- Green Chile Cheeseburger Fried Rice - Cheeseburger fried rice is one of the best things in the world, and green chile cheeseburgers are the best cheeseburgers, so: maybe the best fried rice in the world?
- Creamy Green Chile Mac and Cheese - Green chiles and cheese just go together like, well, mac and cheese. Smoky roasted Hatch chiles and creamy, dreamy stovetop mac are a match made in heaven.
- Double Green Chile Cheeseburger - You haven’t lived until you’ve had a green chile cheeseburger! They’re beloved in the Southwest and there’s even a green chile cheeseburger trail through New Mexico that’s sanctioned by the New Mexico tourism board.
- Green chile wontons - Green chile wontons are a thing in New Mexico, there are green chile wonton at all the Chinese food places. You can make them 2 ways: in wonton soup or deep fried with CHEESE. They’re addictive and so good.
I Am... Easy Homemade Dubai Chocolate
If you think Dubai chocolate is too expensive and/or you've never had it, you need to try making this at home right, right now. Dubai chocolate has been having a moment for a long time now. Did you know you can make it at home? It's a little bit of a process but easier than you think. Surprisingly, I never was particularly interested in it; I’m not sure why some things have me locked in obsessed while others are never on my radar. Anyway, the other day my brain (and okay, my endless doomscrolling) got me on video after video of Dubai chocolate. After 10 minutes (okay it was more but I have time blindness) I was convinced. I NEEDED Dubai chocolate in my life. Sure, I could go out and order some or *GASP* go to the source in Dubai, but as the olds like to say, “we have Dubai chocolate at home.” Follow me on my kinda-long-journey - don’t worry I’ll try to keep it kind of short - on making homemade Dubai chocolate.
What is Dubai chocolate?
First off, what the heck is Dubai chocolate? Dubai chocolate is type of filled chocolate bar created by Emirati Fix Dessert Chocolatier in Dubai. Essentially, it’s a milk chocolate bar with a filling of sweet pistachio and tahini cream mixed with finely chopped knafeh. Experience and taste-wise, Dubai chocolate is sweet and crunchy with a roasted nuttiness from the pistachios and tahini. Flavor-wise, it may be pretty classic, but adding in the crispy knafeh was a genius move on Chef Omamalin.The anatomy of a Dubai chocolate bar
- Exterior - the outside of the original Dubai chocolate bar is milk chocolate, but now it comes in dark and white varieties. The different varieties have different colored chocolate artfully splattered on the surface, kind of like edible Jackson Pollock paintings.
- Interior - the insides of a Dubai chocolate bar are a creamy pistachio green with visible strands of crispy kadyif. Breaking into a Dubai chocolate bar is an experience: you get the classic look of a standard chocolate bar on the outside with a unique texture and flavor on the inside.
How to make Dubai chocolate at home
- Make the kadayif - you can skip this step if you have fresh or dried kadayif. If you want to try making your own, check out the instructions after this section.
- Toast the kadayif - Melt a bit of butter over low heat in a large non-stick pan with high sides. When melted, add the chopped kadayif. Stir and toast, until the kadayif is deeply golden, about 8-10 minutes. Keep stirring and take your time. Patience is key, you want everything evenly toasted. When the kadayif is golden, remove it from the pan and let it cool.
- Temper the chocolate - Put an inch of water into a small pot and place on the stove over low heat. Place a heat-proof bowl on top (make sure the bowl is big enough to hover over the water, you don’t want the bottom of the bowl to touch) and add two-thirds of your chopped chocolate. Stir the chocolate until smooth and melted, then carefully take the bowl off the pot and add the remaining chocolate. Stir all the chocolate together until it’s smooth and shiny.
- Make the chocolate shell - Add some of the chocolate to your chocolate bar molds and tip and swirl the chocolate so it coats the bottom, sides, and corners. Tip out any excess chocolate back into your bowl. Put the chocolate mold into the fridge or freezer to set.
- Mix the filling - While the chocolate shell is setting, mix up the filling. In a large bowl, stir together the pistachio cream, tahini, and salt. Fold in the toasted kadayif.
- Fill the chocolate bar - Add the filling to the chocolate shells, about three-quarters of the way up, spreading the filling evenly.
- Seal the chocolate bar - Remelt the chocolate, if needed, the pour onto the bars, smoothing out and sealing the filling inside.
- Let set - Place the chocolate bars in the fridge or freezer until the chocolate sets and is hard.
- Enjoy! - Carefully unmould the chocolate and enjoy!
Homemade kadayif
If you want to make your own kadayif, simply sift together flour, cornstarch, and a pinch of salt. Whisk in water and a touch of oil. When the batter is super smooth, add it to a piping bag with a very small tip. Heat a large non-stick pan over low and drizzle the batter in a circle or zig-zag motion, being careful to not overlap the “noodles”. When the batter pulls away from the pan, it’s done. Scoop it up and place it in a bowl. Repeat until all the batter is finished, then roughly chop the kadayif into 1-inch pieces.Dubai chocolate ingredients
- chocolate - chocolate bars need chocolate. It’s up to you what percent chocolate you want to use. The famous Dubai chocolate bar is milk chocolate, but since I LOVE dark chocolate, I went with that, specifically the Callebaut 811 dark chocolate. Whichever chocolate you decide to use, make sure you use a high-quality chocolate, preferably a high-quality couverture chocolate. Couverture chocolate is
- pistachio cream - The roasted nuttiness of pistachio is amazing with chocolate. For this chocolate bar, we’re going to use pistachio cream, which is a sweetened version of pistachio paste. Pistachio cream compared to pistachio paste is smoother, creamier, more fluid, and sweeter. Pistachio paste is usually used as a filling for pastries or topping for pastries and confections like this chocolate bar. You can find it online, at specialty grocery stores or sometimes even at Costco.
- tahini - a bit of tahini, a sesame paste that contains hulled with sesame seeds. It's a core Middle Eastern condiment and ingredient that adds a delicious roast-y nutty flavor to everything it touches. Tahini is pretty common and you’ll find it in the natural foods section of the grocery store where you find nut butters and other organic condiments.
- kadayif - this can be store-bought or home-made. If you live in an area with Middle Eastern grocery stores, you’ll probably be able to find it, but if you can’t, you can easily make it at home, recipe and how-to below! You can also purchase it online.
- butter and salt - we’re going to use a bit of butter to toast the kadayif so it becomes extra crunchy and golden brown and we’re going to need a pinch of salt to balance out all the sweetness and make the pistachio and tahini pop.
Equipment needed to make Dubai chocolate at home
- deep chocolate bar molds - I used these molds and they work perfectly. They’re nice and deep and demold easily.
- double-boiler - this is just a fancy way to say a small pot with a bowl on top so you can melt your chocolate. Add about 1 inch of water to a small pot and add a heat-proof bowl on top. Make sure that the bowl can sit on the rim of the pot without touching the water.
- silicone spatula and off-set spatula - technically you don’t need these items but they’ll probably help. The silicone spatula is great for stirring chocolate while it’s melting and the off-set spatula is great for smoothing out and evenly spreading the filling and chocolate.
What does Dubai chocolate taste like?
Now that I’ve tasted it, I’m obsessed. I didn’t get it before, but I do now. Flavor wise, you get a hint of depth from the dark chocolate, a deep toasted nuttiness from the tahini and a sweet creaminess from the pistachio paste. The whole bar is a nice balance of sweet and salty. Kadayif on its own has a pretty mild flavor, so it’s more about the texture and the fact that it can take on a lot of flavor without getting soggy. That makes it perfect for stirring into a creamy filling. The pastel green crispy-crunchy creaming filling is not too sweet and pairs perfectly with the snappiness of a good dark chocolate. If you like nutty chocolate, chocolate with things in it or texture in your chocolate bars, you are going to love Dubai chocolate.Can’t get knafeh of it
Dubai chocolate hit peak popularity in 2024 on TikTok due to the duo of the AMSR crunch and vibrant and fluffy pistachio knafeh filling. Plus, the literal fact that it was only available in Dubai made it even more appealing. When I say this chocolate bar had influencers in a chokehold, I’m not exaggerating. People were literally flying to Dubai to get their hands on a chocolate bar. Now, Dubai chocolate has taken over the world and “Dubai chocolate” is synonymous with a pistachio-tahini kadayif filling. You can get Dubai inspired chocolate everywhere, from your local artisanal chocolatier to Lindt, Costco, and Amazon.What is knafeh?
The bulk of the filling of Dubai chocolate is knafeh, a traditional Arab dessert that’s sweet and crunchy made with kadayif, cheese, and a sweet simple syrup called attar. Knafeh hits it all: sweet, salty, creamy, crispy-crunchy on the outside and soft and chewy on the inside. Cleverly, Dubai chocolate’s original name was “Can’t Get Knafeh of It.” That being said, most homemade bars have kadayif instead of knafeh because Emirati Fix Dessert Chocolatier in Dubai now makes many kinds of Dubai chocolate and the most popular and easiest one to make at home is “Dubai Pisatachio” which has kadayif instead of knafeh.What is kadayif?
Kadayif is a kind of pastry that looks like fine noodles. If you know what filo dough is, it’s similar to that but shredded thinly. It’s an essential ingredient in a ton of Middle Eastern pastries and desserts. In the Middle East, it’s sold in grocery stores and is pretty common in the frozen pastry section, pretty much the equivalent of where you’d find frozen pie crusts and puff pastry in North America. It looks raw when you buy it but it’s completely cooked, just not toasted. At home, you can either make your own (more on that below), but it at a Middle Eastern grocery store, or attempt to shred filo dough. I think they’re going to start selling kadayif at mainstream grocery stores though, that’s how popular Dubai chocolate is!Knafeh vs. kadayif
Simply put, knafeh is a dessert and kadayif is an essential ingredient in the dessert. Think of it like shredded coconut and coconut macaroons. Just like you need shredded coconut to make the coconut macaroons, you need kadayif to make knafeh. For the purposes of the Dubai chocolate bar thought, you’ll just need kadayif (the ingredient), not knafeh (the dessert).Dubai chocolate tips and tricks
- Take your time to toast - the whole point of Dubai chocolate is the crispy crunchy filling so take your time to toast the kadayif. Do it on low, stir it regularly and make sure it isn’t too pale or burnt. Letting it cool completely before mixing it in with the pistachio paste and tahini helps it stay crunchy.
- Temper your chocolate - this is a fancy way of saying melt the chocolate so it sets properly so your chocolate bar isn’t melty when you eat it. To temper chocolate, melt two-thirds of your chocolate, then move the bowl away from the heat and stir in the remaining one-third of the chocolate. Using some unmelted chocolate to cool down the melted chocolate helps it set faster and makes it easier to pour and work with.
Dubai Chocolate
Dubai chocolate has been having a moment for a long time now.
- chocolate mold
- 2 tbsp unsalted butter
- 1 batch kadayif (about 2 cups chopped, see recipe below)
- 1/2 lb dark chocolate (chopped)
- 3/4 cup pistachio cream
- 1.5 tbsp tahini
- 1 pinch of salt
Melt the butter in a large non-stick pan over low heat. When melted, add the roughly chopped kadayif and stir. Toast the kadayif until deeply golden and crunchy, stirring occasionally, about 8-10 minutes depending on the heat of your stove. Keep an eye on it and don’t forget to stir at regular intervals so the kadayif toasts evenly. When toasted, remove from the pan and let cool.
While the kadayif is cooling, melt the chopped chocolate in a double boiler. Add an inch of water to a small pot and place it on the stove. Place a larger, heat-proof bowl into the pot - the rim of the pot should support the bowl so that the bottom of the bowl doesn’t touch the water. Place two-thirds of the chopped chocolate in the bowl and turn the heat on to low. Stir the chocolate with a silicone spatula to encourage even melting.
When the chocolate is smooth and melted, carefully remove it from the double boiler and add the remaining chocolate. Stir until all the chocolate is smooth.
If desired, optionally melt white chocolate and color with oil-based green food coloring. Gently splatter into the chocolate bar mold before adding the chocolate for the shell.
Add about 1/4 cup of melted chocolate (per bar) to the chocolate bar mold and tip the mold to spread the chocolate evenly across the bottom, sides, and corners. Pour out any excess chocolate back into your bowl of melted chocolate and scrape off any excess with an offset spatula. Let the chocolate set completely by chilling in the fridge or freezer until hard.
While the chocolate is setting, make the filling. Add the pistachio cream, tahini, and a pinch of salt to a large bowl. Mix until smooth then fold in the toasted kadayif until completely combined.
Take the chocolate bar mold and fill evenly with the pistachio filling to about 3/4 way up the mold.
Gently remelt the chocolate then evenly pour over the filling, using an offset spatula to spread evenly. Place the chocolate bars in the fridge or freezer to set completely.
Unmold and enjoy!
Kadayif Recipe
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1 tbsp neutral oil
- 1 cup water
- Sift the flour and cornstarch together in a bowl and stir in the salt.
- Add the water and oil and whisk until smooth.
- Pour the batter through a fine mesh sieve into a liquid measuring glass.
- Place a piping bag into a tall glass, flowing over the edge of the piping bag. Pour the batter into the piping bag.
- Heat up a large non-stick pan on extra low heat. Cut a very small tip into your piping bag then pipe strands of batter onto the pan in a zig-zag or circular motion, trying not to overlap the strands. The kadayif is ready when it starts to lift from the pan. It will be soft, pale and pliable. Use a spatula to remove it from the pan and place it on a plate covered with a slightly damp towel to keep it from drying out. Pipe and cook until the batter is finished.
Estimated nutrition is extremely estimated and dependant on what kadayif you use.
I Am... How to Make a 2 Minute Chocolate Mug Cake
Do you love cake? Do you love mugs? If you answered yes to either question then you know in your heart that mug cake is for you. Mug cake is just so incredibly cozy! What could be better than curling up on the couch with a warm chocolate cake in a mug in your hands? It is the pinnacle of being. Food confession time: when I was a kid, I LOVED those frozen chocolate cakes you got at the grocery store. Deep‘n Delicious is the chocolate cake that has all my warm and fuzzy nostalgic childhood memories. I’m pretty sure it’s a Canadian thing, so if you have no idea what I’m talking about, I don’t blame you. Basically, DND (as it shall now be known) is a frozen chocolate cake with star shaped chocolate frosting piped on top. This is almost as easy as pulling a pre-made cake out of the freezer, but it has the bonus of being warm, so mug cake is my new favorite thing!
What is mug cake?
Mug cake is a cake that’s made in a mug! It bakes up in just a minute in the microwave and is a warm and chocolate-y treat that will satisfy any chocolate sweet tooth. Mug cake is perfect for when you just want a single serving of cake and don’t want to bust out all your baking equipment.How to make mug cake:
- Whisk. Whisk together the milk and oil in a mug.
- Mix. In a bowl (or you can do this straight in the mug) mix the flour, sugar, cocoa powder, baking powder, and salt.
- Stir. Stir everything together then add the chocolate.
- Microwave. Bake your mug cake in the microwave on a plate (in case of overflow), let cool slightly and dig in!
What does it taste like?
Heaven! Seriously, I’m not joking guys, this cake is SO GOOD. It’s moist, chocolatey, and light and fluffy. I love the melty chocolate parts that essentially make it like molten chocolate lava cake. I like it plain, with a little bit of powdered sugar, with whipped cream, with ice cream, oh my gosh, I feel like I need one right now. The best part is that it comes together so quickly. Bonus points for the fact that I almost always have everything right at home.Mug cake ingredients
For this mug cake, you need:- Milk. I use whatever milk I have in the fridge, usually 2% or almond.
- Oil. Try to use a neutral oil that doesn’t have any flavor like canola oil.
- Flour.
- Cocoa powder. For cocoa powder, we need the unsweetened kind, not hot chocolate milk.
- Baking powder.
- Sugar. You can adjust the sugar to you liking, or use a sugar alternative.
- Chocolate chips. The chocolate gets melty and gooey and is the best part! I usually just chop up a bit of a chocolate bar/baking chocolate if I don’t have chocolate chips in the pantry.
No eggs in this mug cake?
Yep, that’s right. This recipe has been updated and there are now no eggs in this mug cake. Eggs tend to make mug cakes have a bit of a rubbery texture, so bye-bye eggs and hello tender, fluffy cake. As a bonus, it’s now vegetarian and can easily be made vegan too. I developed this recipe from wacky cake, a cake that has no eggs in it. I kept it pretty similar but switched out the water for milk.Can I make vegan mug cake?
Yes! This can absolutely be made vegan. Just substitute a milk alternative for the milk: oat milk, almond milk, soy milk, coconut milk, rice milk, cashew milk, macadamia milk.Can I make sugar free mug cake?
You can definitely make a sugar free mug cake by using sugar alternatives like honey, agave, maple syrup, coconut sugar, or even sweeteners. If you’re using sweeteners, don’t swap out the sugar one-to-one, adjust as per the sweetener.Tips and tricks
Each microwave is different in strength so the very first time you make this recipe try experimenting a bit. I find that 1 minute plus 10 seconds in my microwave works best, but you might need a bit extra. Because this recipe doesn’t have any eggs in it, you can have it on the gooey side if you love cake batter. The kind of mug you use matters! One that has straight sides is best and bigger is better. Use a mug that holds at least 1 and 3/4 cups. If you use a smaller mug, you should put the mug on a plate so you can catch the overflow, which will make clean up easier.Variations:
- Cream cheese: add in a nugget of cream cheese when you add the chocolate.
- Nutella: add a spoonful of nutella instead of the chocolate.
- Peanut butter: add a spoonful of peanut butter instead of the chocolate.
- Coconut: use coconut milk and and stir in a tablespoon or two of shredded coconut into the batter.
- Biscoff: add a spoonful of biscoff cookie spread instead of the chocolate and top with crushed biscoff cookies.
Vanilla Mug Cake
If you’re looking for a two minute easy vanilla mug cake, I’ve got you. This is mug cake is fluffy, sweet, and full of vanilla. It’s like a little birthday cake in a mug. Bonus points if you add in sprinkles to make it a funfetti mug cake! Here’s how you make it:In a microwave safe mug that holds at least 1.75 cups of liquid, whisk together:
2 tbsp milk 1 tbsp oil 1/4 tsp vanilla extract 1/8 tsp white vinegar
In a small bowl, mix together:
4 tbsp flour 2 tbsp sugar 1/8 tsp baking soda pinch of salt
- Add the flour mix to the mug and whisk well, making sure there are no lumps. Add in sprinkles now if you want a funfetti cake.
- Place on microwave safe plate and microwave for 1 minute and 10 seconds. If needed, continue to microwave in 10 second increments if it’s not cooked through.
- Let cool slightly and enjoy!
- Optional: Top with a quick frosting: mix together 2 tbsp room temp butter with 1/4 cup icing sugar and splash of vanilla extract or milk until smooth and fluffy.
If you want to bake a whole cake, here are some of my favorite cake recipes:
- Chocolate loaf cake
- Cinnamon streusel coffee cake
- Yogurt lemon cake
- Chocolate birthday cake
- Carrot cake
- Coconut cake
Mug Cake
Do you love cake? Do you love mugs? If you answered yes to either question then you know in your heart that mug cake is for you.
- microwave
- 6 tbsp milk
- 1 tbsp oil
- 4 tbsp flour (1/4 cup)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp sugar
- 1/4 tsp baking powder
- 1 pinch salt
- 1 tbsp chocolate chips (or chopped chocolate)
In your mug (make sure it holds at least 1.75 cups of liquid), whisk together the milk and oil.
In a small bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
Add the flour mix to the mug and whisk well, making sure there are no lumps.
Sprinkle on the chocolate.
Place on a microwave safe plate and microwave for 1 minute and 10 seconds.
Let cool slightly and enjoy!
You may want to microwave your cake for a bit longer depending on how gooey you like your cake. Microwave in 10 second increments after the first minute until it’s done to your liking.
I Am... The Best Nugget Ice Maker on Amazon (and elsewhere)
Have you ever dreamed of a nugget ice machine at home but are wary of the lofty promises? We have one, and you can read all about the experience of owning your very own nugget ice maker below. If you know, you know nugget ice. It’s the good ice. The adorable, chewable ice that is practically a snack in itself. I LOVE nugget ice with a passion and last year my dream came true when Mike gifted me a nugget ice machine for Christmas. A nugget ice machine has been on my radar forever. I conveniently forgot about home nugget ice makers and I must say, my Christmas gift was both a surprise and an absolute win! Christmas day was full of nugget ice and everyday after we have enthusiastically used our nugget ice maker.
What is nugget ice?
If you’re not in the know, you might be wondering, what the heck is nugget ice? Yes, it’s just ice, but really, it’s special ice! Nugget ice has air pockets giving it layers and layers. Think of nugget ice as the croissant of the ice world. The layers create pockets of air, making nugget ice fluffy and not at all dense or hard. Nugget ice is fluffy and chewy.Why is nugget ice special?
Nugget ice is not regular ice. It’s shaped, unsurprisingly, given its name, like a small nugget. Because it’s made in a machine that adds pockets of air, the nuggets are softer and chewier. The air pockets let liquid seep in, flavoring the ice so they become little chewable nuggies of whatever beverage you’re drinking. It has the ability to cool drinks fast while melting slow. The special part is the texture: crunchy on the outside and chewy on the inside.How is nugget ice made?
Nugget ice is a special process of flash freezing water while extruding it through tiny holes. Most nugget ice makers work like this:- The water passes through an extruder that has small holes
- As the water pushes through under pressure, little droplets form
- The droplets flash freeze into nuggets with air pockets naturally forming during the freezing process.
- Boom, you have nugget ice!
Homemade nugget ice
It used to be that nugget ice at home was a dream, but now, there are so many counter top nugget ice machines out there. The only way to make nugget ice at home is with a nugget ice machine.Best nugget ice machines
We absolutely love our Easyera nugget ice maker. It makes ice quickly, in about 20 minutes, it’s super easy to clean, and it’s pretty compact. Sure, it’s a little noisy, but the nature of nugget ice means that the extrusion and freezing process is always going to be a little loud. We’ve never had any issues with our nugget ice machine. There’s a self cleaning mode and it makes more than enough ice for the two of us. I love that it’s smaller than so many of the other nugget ice machines out there because it lives permanently on our countertop. The GE Profile Opal 2.0 Ultra nugget ice maker has been floating around a lot lately but it’s HUGE and apparently it’s not very easy to clean. Plus, at $629 it’s double what we paid for our nugget ice maker. We haven’t tried the ice from the Opal, so I can’t comment on the ice quality, but for the countertop size and price, I definitely think the Easyera is the way to go. Plus, call me old, but I’m not really sure why I would need a nugget ice maker with built in wifi and voice control. I spent a little time perusing amazon because let’s be honest, there’s nothing I love more than online shopping, and if I had to choose a different nugget ice machine, I think I would get the Vevor. Apparently it’s super quiet which is perfect for people who can constantly hear humming slash machine noises and it keeps the nugget ice frozen for a pretty long time. It does look a little big, but I like the stainless steel housing and it has several positive verified purchase reviews.Where do they have nugget ice?
Probably the best known place for nugget ice is Sonic Drive-In. People go to Sonic simply for their ice: both in drinks and to buy bags of nugget ice. Lots of other places have nugget ice too, if they have nugget ice machines. I’ve been to gas stations (Buc-ees) with nugget ice as well as independent soda shops. HTeaO in Texas has nugget ice (try a mix of sweet coconut and sweet almond green, it’s heaven!).Other nugget ice machines
I haven't tried these ones but I've taken the hopefully helpful step of collating the 4 bestselling machines on Amazon below, along with their iceage per day, in no particular order:- ecozy Nugget Ice Maker Countertop with Handle (33lbs/days)
- HOMEZAY Pebble Ice Maker with Soft Chewable Pellet Ice (33lbs/day)
- COSTWAY Self Dispensing Nugget Ice Maker (56lbs/day) - honestly this one looks pretty cool
- Silonn Smart Pebble Ice Machine (44lbs/day)
Nugget ice vs crushed ice
There’s no competition, it’s nugget ice every time. Crushed ice is regular ice that is crushed into small irregular chunks. It has the same consistency and hardness as regular ice. Because it’s regular ice, the melt rate of crushed ice tends to melt quickly, watering down drinks. Nugget ice minimizes dilution and has a better crunch/chew experience. Nugget ice forever and ever! xoxo steph Read More →
I Am... The Search for the Best Chocolate Chip Cookie in the World
I love chocolate chip cookies. Mike and I love traveling. One day, we were chatting about how Mike always gets the same dish every time we get udon. He always orders niku udon so he has a very deep knowledge of how it’s supposed to taste and thus knows when and where it tastes good. Inspired by that, I told him that I wanted my own niku udon. But what?! What was something that I loved that they almost always universally make everywhere in the world? I thought about it long and hard but ultimately couldn’t come up with anything. I mean, I love beef chow fun, but do I really want to eat beef chow fun everywhere – even potentially in Egypt?
The Best Chocolate Chip Cookie
It was Mike who came up with chocolate chip cookies. And it was perfect! I deeply, deeply love chocolate chip cookies. And we see them almost everywhere, from humble mom and pop bakeries in the middle of America, to high end patisseries in Paris. And so, my search begins. I’m going to try to eat a chocolate chip cookie from every city we visit. I’m on a search for the best chocolate chip cookie in the world. Let me know where your favorites are and I will definitely search them out. Is it crazy to travel for chocolate chip cookies? Yes. Am I crazy? Yes, for cookies!A note on my perfect chocolate chip cookie
My perfect chocolate chip cookie is thick, with crisp caramelized edges, soft and chewy insides, a slightly gooey center, and pools of melty chocolate. The cookie part needs to have that caramelized hint of toffee and I like larger pools of semi sweet dark chocolate rather than small milk chocolate chips. Warm is always better but a good cookie is a good cookie. A great cookie even tastes good they next day. Each cookie will be rated on a 25 point scale, 5 points each for edges, middles, chocolate, cookie, and taste. Please let me know your favorite chocolate chip cookies. With luck, I hope to try them all! This page will be continuously updated with chocolate chip cookie reviews, so be sure to check back. I’ll also be posting individual, in-depth reviews. Updated whenever I eat a new cookie! [caption id="attachment_30569" align="alignnone" width="1450"] Standard Baking Co's famous Chocolate Chip Cookie[/caption]Standard Bakery Co, Portland, Maine 13/25
I had high hopes for this “fresh from the oven!” cookie, but ultimately, it was a DNF for me. It was slightly warm from the oven, which made the chocolate chunks melty, but really, I think I expecting too much. Read the full Standard Baking Co. chocolate chip cookie review here. [caption id="attachment_30564" align="alignnone" width="1450"] Flour Bakery's famous Chocolate Chip Cookie[/caption]Flour Bakery, Boston, Massachusetts 18/25
This cookie didn’t have an immediate wow factor while I was looking at it in the case, but upon my first bite, I was sold. Softer golden edges with a fudgy chewy middle and large chunks of both semi-sweet and milk chocolate. Read the full Flour Bakery chocolate chip cookie review here. [caption id="attachment_30568" align="alignnone" width="1450"] Maman's famous Chocolate Chip Cookie[/caption]Maman, New York City, New York 13/25
This cookie was meh. I had read so many good things about it that I guess I built it up in my mind. It’s a very nutty chocolate chip cookie, which can be a good thing, but didn’t really work for me. It did come out of a warming case though. It was a DNF for me. Read the full Maman chocolate chip cookie review here. [caption id="attachment_30566" align="alignnone" width="1450"] Jacques Torres's famous Chocolate Chip Cookie[/caption]Jacques Torres, New York City, New York 17/25
I wasn’t particularly excited to try the “famous” Jacques Torres CCC – it’s been around for a while and I admit, I buy into hype (ie Chip and Levain). The cookies were flat and giant and they looked kind of old, but when I bit into one, I fell in love. It was flat and chewy and crispy and I really really ended up loving it. No joke, it was my favorite NYC CCC and I didn’t expect that at all. Read the full Jacques Torres chocolate chip cookie review here. [caption id="attachment_30561" align="alignnone" width="1450"] Chip NYC's famous Chocolate Chip Cookie[/caption]Chip, New York City, New York 12/25
I wanted to love this cookie, I did, but it didn’t even pass my chocolate chip cookie matrix! If you love cookies that taste like scones, maybe this cookie is for you. It was a definite DNF for me and it made me so sad. Read the full Chip NYC chocolate chip cookie review here. [caption id="attachment_30567" align="alignnone" width="1450"] Levain's famous Chocolate Chip Cookie[/caption]Levain, New York City, New York 13.5/25
This was another cookie that I was pretty hyped up to try because I naively believe in Instagram hype. It was definitely better than Chip but it was still not the kind of chocolate chip cookie I’m looking for. A bit too dough-y and underbaked for me. Read the full Levain chocolate chip cookie review here. [caption id="attachment_30570" align="alignnone" width="1450"] Slab's famous Chocolate Chip Cookie[/caption]Slab Sandwiches and Pie, Seattle, Washington 19.5/25
This was an almost perfect chocolate chip cookie experience. The cookie was super fresh and had just the most amazing contrasting textures. Sweet with a good hit of salt. A very very good cookie, both slightly warm from the oven and even later, cold, after being left in the car. Read the full Slab Sandwiches and Pie chocolate chip cookie review here. Read More →
I Am... Basque Cheesecake Recipe
Basque cheesecake is the easiest cheesecake ever: creamy and sweet with a burnished burnt top that contrasts with the insides just right. Basque cheesecake is the best combination of taste and texture. The edges of the cheesecake are slightly firmer with a lingering tongue coating smoothness that gives way to a supple molten cream center that barely holds together. The contrast is what gets me every time – a soft and cake tender shell surrounding a velvety smoothness that barely holds its shape, like the most decadent slice of triple cream brie. Confession: I don’t know if I’m proud to admit this or not, but I ate an entire cheesecake. By myself. Okay, Mike had one tiny slice, but I absolutely ate the rest of it. And the truth is, this isn’t even the first time I’ve eaten a whole cheesecake. Cheesecake is my jam. I love it so much. It can be dense like New York style, or fluffy, like Japanese. To be honest, it doesn’t really matter, there’s just something about cheesecake that is so addictive. I don’t like to make cheesecake much because it’s so dangerous to me. But when I do make it - more often than I’d like to admit, I will always, always make a Basque burnt cheesecake. They’re glorious: a creamy, lightly sweetened cheesecake with a deeply burnished almost burn top that contrasts beautifully with the insides.
What is Basque cheesecake?
Basque cheesecake is somewhat new. It was invented in San Sebastian (a seriously good food city – Mike and I are dying to go back) in the 70s, back when they first got Philadelphia cream cheese. They did a bunch of experiments and the one cheesecake they kept coming back to was a crustless, burnished cake that was light yet dense and full of cream cheese flavor. The restaurant that invented it is called La Vina and while there are plenty of recipes online that claim they have the recipe, I went with an amalgamation of a bunch of different ones because after I went down the Instagram cheesecake hole, I discovered that the Japanese version of Basque cheesecake looks even more amazing because they have the slightest bit of ooze in the middle. You might be skeptical of the burnt top, but when you taste this, all those thoughts will fly out of your heat. The top reminds me of the very slight bitterness of the brûlée on creme brûlée. The actual cake is lightly sweet, with a good amount of cream cheesiness and is just the right amount of dense. Basque cheesecake is incredibly addictive.Are you convinced?
If you aren’t, here are a couple reasons why you should make a Basque burnt cheesecake- because you love cheesecake
- you want to make a cheesecake without a springform pan or a finicky water bath
- it's a cheesecake recipe without a lot of ingredients: this one has only 4!
- you saw Basque cheesecake on the socials and you’ve been interested but haven’t made the leap
- you can make it in the air fryer!
Cheesecake Ingredients
One of the reasons I love this cheesecake so much is that it only has 4 (only four!) ingredients:- Cream cheese. My favorite cream cheese is Philly cream cheese, of course. Make sure you temper it at room temp so it it silky smooth and creamy without any lumps
- Sugar. Not too much sugar, just enough so it’s lightly sweet and delicious. I’ve only ever used granulated sugar, but I think brown sugar would add a hint of depth and caramel flavor.
- Eggs. You’ll need 4 large eggs to stabilize and hold the cake together. Make sure you get some nice, high quality eggs.
- Heavy Cream. Heavy cream is what makes this cake SO smooth and rich. You might also know heavy cream as whipping cream. Either will work as long as it has over 36% milk fat.
How to make Basque cheesecake
- Cream. Cream together the cream cheese and sugar. It’s best if your cream cheese is ultra soft. I like to leave it out at room temp for as long as possible before creaming so it blends up completely lump free. If you have a stand mixer, use the paddle attachment and remember to scrape down the sides.
- Mix. Add the eggs, one at a time, mixing in completely without adding too much air. If you’re using a stand mixer, add the eggs and beat with the paddle on low.
- Stir. Slowly pour in the cream and stir until combined.
- Bake. Pour the batter into a parchment paper lined pan and bake in a super hot oven so the top gets nice and burnt while the inside stays creamy.
The best (and easiest) cheesecake I’ve ever made
Seriously guys, this is my best cheesecake ever. Usually it only takes me a couple of days to finish the entire cake, which is bad news. The good news is that Basque burnt cheesecakes are incredibly easy to make. There are no water baths, you don’t have to use a finicky springform pan, you can just squish your parchment paper in rustic style, and somehow, magically, you don’t have to worry about cheesecake cracks. All you need to do is remember to have everything at room temp so the cream cheese mixes up nice and smooth.Basque cheesecake FAQ
Can I make this in the air fryer?
Yes, you can absolutely make air fryer basque cheesecake, especially since it’s made in a 6 inch pan. To air fry, preheat your air fryer at 400°F then bake the cheesecake for 20-25 minutes, depending on if you want a runny or set center.What kind of pan should I use for Basque cheesecake?
The best pan is one that has tall sides so your cheesecake can be burnished and brown on the top with just the slightest bit of jiggle in the middle. I like to use 6 inch rounds that are at least 3 inches in height. I’ve also baked Basque cheesecake in loaf pans and it comes out really nice when you slice it up. The best part about Basque cheesecake is that you don’t need to use a springform pan and you don’t need a finicky water bath. Take advantage of that and use any pan you have. The deeper and smaller the pan, the more likely you will have a jiggly ooze-y cheesecake. The larger and more shallow your pan, the more likely you’ll have a firm cheesecake.How to line the pan for Basque cheesecake
Measure out a piece of parchment paper larger than you cake pan, scrunch it up into a ball, then flatten it out. That will make it easier to line and push the parchment into the edges of the pan. If you’re worried, you can double line the pan.Which cream cheese for basque cheesecake
They always, always, use Philadelphia cream cheese for Basque cheesecake in San Sebastián. Really, it’s the only cream cheese I use too. Let it sit out on your countertop to come to a soft and squish temperature so your cheesecake batter ends up super smooth.Baking time
This depends on how creamy and jiggly you want the middle of your cheesecake to be. For a runny, creamy, just set center bake for 20 minutes. For just a bit creamy, go for 25 minutes, and for set, 30 minutes. Burnt top: To the the burnished top while still have a runny center, turn on the broiler and keep a close eye on it while it browns. It only takes a couple of seconds.Do I need to chill Basque cheesecake?
It’s best to let it cool completely: The cheesecake will continue to set and bake after you take it out of the oven, so leave it in the pan and let it cool completely before removing and serving. If you like a cold cheesecake you can pop it into the fridge and serve it once it’s completely cold. For a still runny center, after it’s completely cool, remove from the pan and slice without placing in the fridge.What to serve with Basque cheesecake:
NOTHING! It’s truly perfect as is, just sweet enough with so much flavor. Serve this up confidently just on it’s own or with a little nonchalant dollop of softly whipped cream. Some summer ripe berries wouldn’t be remiss, but I like it best on it’s own with nothing to distract from the glorious richness. The perfect accompaniment is a cup of coffee, hot and black, to highlight the sweetness.Basque Cheesecake
The easiest, creamiest, best cheesecake you’ll ever make, period.
- 2 bricks cream cheese (room temp, 8oz bricks)
- 3/4 cup sugar (5.2 oz/150 g)
- 4 large eggs
- 3/4 cup heavy cream (6.3oz/180 g)
Heat the oven to 430°F. (If you have convection mode, set the oven to convection.) Line a 6 inch round 3 inch tall cake pan with parchment paper with an overhang of 2 inches. I like to double line it just to make sure it pops out of the pan easily.
In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump free. Be sure to scrape the bowl down.
Add the eggs, one at a time, making sure the batter is smooth and incorporated before adding another egg. Scrape down the sides of the bowl, as needed.
Slowly pour in the cream, mixing until just combined.
Pour the batter into the prepared tin and bake for 25-30 minutes. The top should be a dark amber and the middle should still wobble and jiggle. If you want the top to be more caramelized, leave it a bit longer, but know that the center will not be as gooey.
Remove from the oven and let cool in the pan on a wire rack at room temp until completely cool. Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake. If desired, place in the fridge to cool which will result in a soft and creamy cheesecake without the ooze. Enjoy!
I Am... Easiest Corn Pudding Recipe
This sweet corn pudding is truly the best ever: tender, creamy, corn custard with some bonus corn kernels for contrast and crunch. The first time I ever had corn pudding it was life changing. Mike and I were on a leaf-peeping trip through the Great Smoky Mountains and we stopped at a BBQ joint in North Carolina for dinner one night. The place was Buxton Hall — sadly it’s now closed — and my life was forever changed. I had my first Cheerwine (1000 out of 10 would recommend) and my first corn pudding.
Buxton Hall corn pudding
This is the only corn pudding I’ve ever made so when I say it’s the best, you’ll have to take that with a grain of salt. That being said, it is the Buxton Hall corn pudding recipe, which I scoured the internet to find. Comparing Buxton Hall’s corn pudding to other corn pudding recipes, it looks like BH’s pudding is more of a custard whereas most internet corn puddings are Jiffy Box-based with creamed corn. This corn pudding is a simple combination of standard pantry and fridge ingredients. It’s so simple to whip up and I’ve made three batches and counting with my fresh corn.What is corn pudding?
As a person who has never had corn pudding before, seeing the words “corn” and “pudding” together didn’t exactly conjure up joy. But, I love corn and I especially love side dishes. So of course, I had to have a side of corn pudding with our BBQ. It turned out to be my favorite part of the meal: creamy, sweet, with just a hint of savory, tender, and absolutely delicious. It was so good that I ordered an extra for dessert and a bonus to take home with us so I could have it for breakfast the next day. Corn pudding is essentially a corn casserole, beloved in the South and often found on Thanksgiving tables. In my opinion, it’s a perfect side dish and compliments almost anything. Think of it like a softer, more delicate cousin of cornbread or the sturdier brother of creamed corn. Corn pudding is a tender, spoonable, corn custard, held together by eggs and just a touch of thickener. It holds its shape when you spoon it up, but just barely. It’s soft and smooshy and even people like Mike, who doesn’t like mushy textured foods, likes it. I just love it! I knew I wanted to make it at home, but I just never got around to it, until now.How to make the easiest corn pudding
All you do is blend everything together - not too much, just until barely smooth - pour it into a casserole dish and bake. Let it cool slightly before digging in.Corn pudding ingredients
No Jiffy Mix here, just whole, fresh ingredients:- corn - of course you’ll need corn for your corn pudding. I used fresh corn because, well, fresh corn, but this will work with frozen or canned corn as well.
- eggs - eggs are the base of the corn custard and give the pudding some structure.
- heavy cream - heavy whipping cream adds a dreamy, smooth creaminess to the pudding
- buttermilk - just a bit of buttermilk adds tang and contrast. If you don’t have buttermilk on hand, just substitute with a tiny bit more cream mixed with water and a touch of vinegar or lemon juice.
- sugar - you can leave this out if you don’t have a sweet tooth, or adjust it as needed. I’ve had it both ways, depending on how much extra sugar I’m willing to have. It’s good with and without but I’m going all out, I include it.
- butter - just a bit of butter because what is corn without butter?
- baking powder - a bit of baking powder is going to fluff everything up so it’s not dense or gloopy.
- cornstarch - see below
Cornstarch
The original recipe I found uses flour as the thickener, but I swapped it with cornstarch and found it just so much more silky. Plus, using corn starch for corn pudding just seems more fitting. You can use flour if you don't have cornstarch but I couldn't resist the elegance about using cornstarch in a corn pudding.Corn season
Late summer is corn season. It’s when you start to see bushels of corn at the grocery store and if you’re lucky, the drive-thru corn huts on the side of the highway. I truly love corn in all and any preparations and feel so lucky that there are fields and fields of corn growing just a couple of hours away from home. Fresh corn season is truly the best, mostly because it’s the only time you can hit up the corn-drive-thru, which is exactly what we did on the way home from a camping trip.The best corn is fresh picked
If you’re lucky enough to live near a corn farm, then you know that the best corn is right from the field, into your mouth. Fresh picked corn is just better: it’s sweeter, juicier, and more crisp. You can even eat it right off the cob, no cooking involved. Some farms even let you u-pick corn from the fields! We haven’t done that this year yet, but we have visited the drive-thru corn huts twice. We actually have a corn loyalty punch card, which are words I never thought I’d say in my life. Every year, when we drive into the interior, Mike and I spot the green and yellow corn huts on the highway, just hibernating until it’s their time to go to work. This is the first year we’ve done the corn drive-thru and it was everything I dreamed.Corn drive-thru
It sounds like something out of a movie, but it’s real! You drive up to the corn hut and tell them how many ears of corn you want - either half a dozen or a full dozen. The full dozen comes with 13, so obviously you want to go with that. The corn is super fresh and fragrant and when you put it in your car and drive home, the smell of fresh corn will drive you insane in the best way possible. When the hut sells out, you’re out of luck because they only sell corn they’ve picked that day. I am in love with corn pudding forever and ever. In fact, I’m going to go make some right now. Happy pudding-ing!Corn Pudding
This sweet corn pudding is truly the best ever!
- 2 cups corn kernels (fresh corn preferred, canned if needed)
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 cup buttermilk
- 2 tbsp sugar
- 2 tbsp butter
- 1 tbsp corn starch (or flour)
- 1 tsp baking powder
- 1/2 tsp salt
Heat the oven to 350ºF. Combine all ingredients and blend until almost smooth.
Pour the batter into the baking dish. Optionally top with more corn as desired.
Bake until the top is golden brown and the center is set, about 45 min. Pudding is done when an inserted toothpick comes out clean.
Cool for 10 minutes, then enjoy!
Inspired by Buxton Hall (RIP in peace)
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