I Am... Sour Cream and Onion Pasta
Sour cream and onion is a perfect combination for more than just chips, it works on pasta too.
Sour cream and onion
Do you have a favorite chip flavor? When I was a kid my absolute favorite was sour cream and onion. Weird, I know. Everyone else around me was obsessed with barbecue or Doritos but for me it was sour cream and onion all the way. Funny thing is, I haven’t had a sour cream and onion chip in a while. That is, until Mike and I were watching this YouTube show that we love. They did a giant snack bracket competition and the winning snack was sour cream and onion chips! We had a little conversation about it and somehow Mike came up with the awesome idea of sour cream and onion pasta. What’s funny is that Mike doesn’t even like sour cream and onion. He’s never bought a bag and the most he’s ever had is a chip or two. He’s definitely missing out because sour cream and onion is a perfect combination. After trying this pasta he’s a convert!What is sour cream and onion pasta?
Essentially I took all the flavors of sour cream and onion chips and put it into a pasta sauce. Sour cream and onion flavor is literally sour cream and onions so I basically made a bechamel (white sauce) with sour cream and chives stirred in. I had a little mental debate on whether the “onion” in sour cream and onion were onions, green onions, or chives and ultimately I went with chives because they have a more pronounced onion-y flavor. We tested this pasta with green onions too and it tastes just as good but I love the way chives look because they look like baby green onions.How to make sour cream and onion pasta
- Cook your pasta. Cook your favorite pasta shape according to the package in boiling salted water.
- Make a roux. While your pasta is cooking, make the sour cream and onion sauce by melting some butter in a pan. When the butter is melted, stir in some flour to create a roux (see tips below)
- Add milk. When the roux is cooked, stir in the milk and let the sauce thicken.
- Add the sour cream. Take the sauce off the heat and stir in the sour cream.
- Add the onions. By now your pasta should be done, so drain it and add it to the sauce. Stir in the chives, salt, and pepper, and enjoy!
How to Make a Roux
The key to a really smooth creamy white sauce (béchamel) is making sure that the roux is well mixed and cooked. When you are adding the flour to the just melted butter, sprinkle it on evenly, instead of just dumping it in a clump in the middle of the pan. Sprinkling the flour ensures that all of the flour kernels are coated with butter which helps them emulsify into the sauce smoothly. When the roux is cooked – it will turn a very slight creamy color, be texture of white sand, and smell a little nutty – it will take about 2 minutes. Using a whisk, it really helps move everything around. A well cooked roux will turn into a beautiful creamy white sauce perfect for pairing with pasta.What to serve with sour cream and onion pasta
To be honest we just ate this as is, as a bowl of creamy comforting carbs. But, if you like, you can serve it with:- garlic parmesan knots
- focaccia
- everything bagel rolls
- dijon mustard chicken
- garlicky mushrooms
- crunchy oven baked pork cutlets
- grilled romaine salad
- coleslaw
Sour Cream and Onion Pasta Recipe
- 5 oz pasta
- 1.5 tbsp butter
- 1 tbsp flour
- 1/2 cup milk
- 1/2 cup sour cream
- 1/4 cup fresh chives (sliced)
- salt and freshly ground pepper
Cook the pasta according to the package instructions in a large pot of salted water until al dente.
Meanwhile, while the pasta is cooking, make the sauce: Melt the butter in a frying pan over low heat. When melted, sprinkle on the flour and stir in, cooking over medium low for 2-3 minutes.
Slowly stream in the milk while whisking. Whisk until smooth, turning up the heat to medium so that the sauce starts to bubble and thicken.
When thick, turn off the heat and whisk in the sour cream until smooth.
When the pasta is done, scoop it out using a slotted spoon into the sauce. Toss to coat until everything is well sauced and glossy. If needed, thin out the sauce slightly with some of the pasta water. Add the chives and mix well. Taste and season with salt and pepper. Enjoy hot!
I Am... The Search for Perfect Purin in Tokyo
Have you ever had Japanese purin? Purin, or pudding, is essentially Japanese crème caramel or flan, made with the same sort of exacting perfection in which Japan treats all culinary deliciousness. You might know it as caramel custard, egg pudding, or caramel pudding, but no matter what you call it, it’s insanely good. Purin is both the most seductive and the most unassuming dessert I know. The top glistens with glossy deep dark caramel that gives way to a impossibly jiggly soft-yet-firm creamy base that just begs to be cut into with a spoon. At the same time, most people tend to pass over purin in favor of fluffy Japanese pancakes, Japanese cheesecake, or taiyaki. Still, something about purin speaks to a deep need in me. I have deep feels for purin. Indulge me, if you will, and read along for my search for the perfect purin in Tokyo.
What is purin?
To talk about purin, we kind of need to go way back to the beginning of how Japan got into yōgashi, or Western style sweets and desserts. Japan’s very first experience with yōgashi happened with the Portuguese in the 16th century. From there, castella sponge cake (kasutera) became incredibly popular. They’re still popular today, being one of the top omiyage (edible souvenirs) from Nagasaki. Once Western-style sweets became popular, vanilla custard based ones became especially so, the most popular being purin, of course. “Purin”, derived from the English “pudding,” was initially a luxury food due to the lack of dairy after World War II. After dairy became more available, purin started showing up everywhere, from ultra luxe purin a la mode at hotels to little plastic cups in combini convenience stores. Those little fluted plastic cups of Pucchin Purin have been around since the early seventies and are to Japan what chocolate Snack Packs are to North Americans.Purin's cult following
Purin is really popular in Japan. There are purin flavored snacks, chocolates, candies, ice cream, you name it. There’s even a Sanrio character called Pompompurin, a chubby little golden retriever with a caramel beret. Japanese people love purin; so much so that there is even a giant make-it-at-home “king pudding” gelatin pudding mix with pre-made caramel that comes in a bucket that you use as the pudding mold. It makes more purin than you could ever know what to do with and to be honest, I kind of wanted to try it. Purin is definitely one of those beloved nostalgic desserts and lately, purin is becoming even more trendy. Purin kind of has a cult following these days: there are instagrams dedicated to purin, hours long line ups, and premium purins that sell out long before you have even heard of them. Part of the appeal is that purin can be, like many Japanese foods, both high and low end. There are literally dozens of affordable purins you can buy at the grocery store, as well as dedicated high end purin stores. You can even make purin at home. Because purin is something that both children and adults enjoy, I feel like it’s a true part of Japanese culture, much like ramen, sushi, and shokupan. The rich culture behind purin is partially why I set out on a journey to search for the best purin in Tokyo. But also, it was just because I love purin. I can spend hours on the purin hashtag on Instagram, dreaming of eating purin. There’s something about the way it looks, the way it jiggles, and the joy I get when I use one of those fancy paddle-like purin spoons to carve out that first bite that brings me an immeasurable amount of joy.Our search for the perfect purin
Mike by the way, does not share my purin obsession, but he was more than willing partner in purin. Partly because I think he wanted to make me happy and partly because I think he thought it was so funny that purin turned out to be a lot more complicated than I thought. Anyway, we were lucky enough to spend a large chunk of time in Japan earlier this year before the pandemic hit. We spent our days wandering with plenty of breaks for snacks. It’s my all time favorite way to explore a city and my love for purin was growing as much as I was. I was diving deeper into my obsession daily by feeding my addiction with combini (convenience store) purin, but one day, while we were at a bookstore, I saw the cutest little paperback book. It had rows and rows of stylized illustrated puddings on the cover and I spent 20 minutes flipping through the pages before Mike gently told me that I should buy it instead of creepily drooling at the photos.My purin bible
The pudding book was perfection: full color, chock-full of pictures, all about the famous puddings of Tokyo. Yes, there are famous puddings in Tokyo. And this book was going to show me all of them. To say I was excited was an understatement. With the help of trusty google translate (thank goodness for that scan and translate feature, shout to the devs at google translate!) I made a little purin map, in hopes that we would wander across one (or seven) purin shops a day. Purin, as I soon discovered, is a competitive sport in Japan. There are rules, times, and lines. Okay, no, there aren’t really that many lines but that’s because the pudding usually sells out before lines can even start to form. I loved eating purin in Tokyo. I highly recommend it, even if you only go to one purin place or just pick up purin from the combini. Purin is part of the Japanese soul and my search for perfect purin was something that brought me joy, deliciousness, and frustration, all in equal parts. Read on for all the purins I tried, as well as ratings on ambience, location, ease, taste, and aesthetics.4/4 Seasons Coffee
This was my all time favorite purin that we tried in Tokyo. 4/4 Seasons is a very popular coffee shop in Shinjuku - they roast their own selection of single-origin coffee beans daily and are known for both their coffee and their purin. In fact, their purin is the very first purin featured in the Tokyo purin book.Purin Review
The purin is a classic round shape with a deep, dark caramel that contrasts with the beautiful yellow-hued pudding. It’s topped with a dollop of whipped cream and the quintessential candied red cherry with a stem. It comes on Japanese ceramics and it’s a purin that evokes a cute nostalgic retro vibe in a modern cafe setting. It was a perfect match for an icy cold brew coffee, which complimented the sweetness of the purin perfectly.How To Get It
4/4 is relatively easy to get to as it’s located in Shinkuku (Ni-chome, which is not really what tourists think of Shinkjuku, it boarders it on the East side) but the purin sells out quickly and it’s only available after 1 pm, so it’s not the most convenient. We once got there (I think we had three 4/4 purins during our 2 week stay) at 12:55 and the lady serving us said that they weren’t selling purin yet. She did let us order in advance though and brought us our purin promptly at 1 pm.Final Thoughts
The purin at 4/4 is classic. The caramel offers a gentle bitter contrast to the sweetness of the purin, which is just the right texture: somewhere between firm and yielding. Seriously SO GOOD. What every purin wants to grow up to be. Ambience: 4/5 Location/Ease: 3/5 Taste: 4.5/5 Aesthetics: 5/5 Address: 4/4 Seasons Coffee, 2-7-7 Shinjuku, Shinjuku, Tokyo 160-0022Baku Coffee Roasters
Baku is a cute little coffee shop where they roast their own coffee and the owner/barista hand selects and focuses on specialty beans from Southeast Asia. It’s a small shop that’s housed in a former timer store with hipster vibes.Purin Review
The purin was creamy and firm and the caramel was just bitter enough. It’s a purin that goes very well with black coffee. I loved the little Japanese pottery that it came on. It’s a rustic purin with no adornments and Sumi Okamura (the owner) means for it to be solid and simple. A joy to eat!How To Get It
Baku is kind of in the middle of nowhere if you’re a tourist, but it is right next to Monzen-nakacho Station so it’s not hard to get to. You’d have to make a trip intentionally to the shop for purin but if you’re a coffee lover you will probably want to anyway.Final Thoughts
There was the cutest dog hanging out while we were there and the purin was delicious. Baku is the second purin featured in the Tokyo pudding book. Ambience: 4/5 Location/Ease: 3.5/5 Taste: 3.5/5 Aesthetics: 2.5/5 Address: Baku Coffee Roasters, 1-21-11 Tomioka, Koto, Tokyo 135-0047Dixans Jimbocho
2025 Update: The Jimbocho shop is closed, but the original in Suidoubashi is still open and going strong with a great rating on Tabelog! Dixans Jimbocho is the second shop of the popular Dixans cafe - the original is in Suidoubashi. The OG Dixans does a perfectly plush piece of toast that I absolutely adore, but don’t make the mistake of going there thinking you’ll get to order purin, they only have purin at the Jimbocho location, which I learned the hard way.Purin Review
This was one of the pricier purins of the ones we tried, but that’s because they sell it as a set with a drink. It comes in a little ceramic skillet and with the most perfect quenelle of amaretto cream on top. Cutting into it was pure satisfaction. It was smooth, yet firm and the not-too sweet amaretto cream was the perfect slight almond-y compliment.How To Get It
We had just finished a satisfying bowl of udon at Udon Maruka and decided to walk it off and head over to the Dixans in Suidoubashi for purin. When we got there, they were like, but we only serve purin at Jimbocho. The Dixans Jimbocho is literally one block away from Udon Maruka. Facepalm moment right there. Anyway, when we finally made it there, another day, I was super worried because they sell out of the purin before noon. Luckily, even though it wasn’t displayed in the case of pastries, they had some in the back.Final Thoughts
If you’re looking for cafe vibes and an Insta-perfect purin, look no further than Dixans Jimbocho. Don’t worry though, Dixans’ purin isn’t just about looks, it tastes good too. Ambience: 4/5 Location/Ease: 3/5 Taste: 3.5/5 Aesthetics: 4/5Egg Baby Cafe
Egg Baby Cafe is one of those places that again, you’ll see all over Instagram, but mostly for their sandwiches. It’s a super popular cafe that focuses on —you guessed it— egg dishes. I think they’re going for a New York kind of vibe with lots of brunch-y menu items. Their egg sandos look amazing but we were there for one reason: purin.Purin Review
This was my first slice of purin. All the other ones were of the round variety. I liked it okay. It was smooth and firm, and more on the sweet side. It came with a dollop of whipped cream which helped cut the sweetness. There was beer at Egg Baby Cafe so Mike was happy :)How To Get It
Egg Baby Cafe is in Ueno, which is a super cute area. We happened to wander by the cafe at around 11am and I got SO EXCITED when I saw all the slices of puddings in silver dishes lined up in a row. We made our way to the counter to order but of course the lady said, “purin is only after 2pm.” The purin gods are frustrating! Sometimes you have to go early or they’ll be sold out but sometimes if you go early, you just can’t get it. What do they want from me?! I already worship at the alter of purin. Just give me purin!! Anyway, we went back promptly at 2 (I swear the lady smirked when she saw us) and I got my little retro sundae dish of sliced purin.Final Thoughts
This place was all most all looks, no substance. Maybe the egg sandos are better? Ambience: 3/5 Location/Ease: 2/5 Taste: 2.5/5 Aesthetics: 3/5 Address: Egg Baby Cafe, 5-10-9 Ueno, Taito, Tokyo 110-0005Iijikan
Iijikan is a cute little cafe/bar in Kojimachi. It’s popular for lunch sets and also dinner and after dinner drinks. It’s funny because it’s right in a neighborhood that Mike and I are super familiar with but is probably not on the radar for most tourists.Purin Review
They are known for the purin here and for good reason. It was smooth and creamy, firm and sweet with the perfect contrast from the caramel which was generous and just bitter enough. Super well balanced. The dollop of softly whipped cream on top was lovely too. I love how it was served in a retro cup - I just wished it had the cherry on top because I’m a sucker for cherries on top. It was such a charming experience.How To Get It
We stopped in on a rainy day and it was the coziest experience ever. They serve purin from 11:45am onwards.Final Thoughts
I had a purin and coffee and Mike had a beer with pizza toast. The pizza toast was the best pizza toast EVER and they have a large selection of craft beers and Japanese wines. It’s definitely on my to-revisit list. Ambience: 4/5 Location/Ease: 4/5 Taste: 4/5 Aesthetics: 4/5 Address: Iiijikan Kojimachi, 3-10-8, Kojimachi, Chiyoda 102-0083Cafe Chianti
Cafe Chianti is an Italian restaurant that specializes in pasta and sweets. I actually didn’t know that this cafe was in the Tokyo purin book until after we went here. I just happened to see it on Instagram.Purin Review
The purin is the sliced square kind and it’s a medium firmness with a nice eggy flavor and feeling. It was on the medium sweet side and it came with rum raisins and a little bit of cream. I liked it but it wasn’t my favorite. The caramel was just a bit too light for me. Plus I really like it when purin comes in a purin cup (or on pretty pottery). This was on a plate and to be honest the plating was out of the 80s.How To Get It
Cafe Chianti is in located in Matsuya Ginza, a department store on the main strip in Ginza. We stopped in for an afternoon break and getting the purin wasn’t a problem at all.Final Thoughts
It was so cute seeing all the old Japanese obachan (grandmas) having sweets sets. I ordered the purin and a coffee and Mike ordered a beer. Ambience: 2/5 Location/Ease: 5/5 Taste: 2.5/5 Aesthetics: 1/5 Address: Cafe Chianti, Matsuya Ginza 8th Floor, 3 Chome-6-1 Ginza, Chuo City, Tokyo 104-8130Parlor Ohashi · 純洋食とスイーツ パーラー大箸
Parlor Ohashi is run by a Michelin starred chef who just so happens to run a retro new-style kissaten coffee shop. Kissaten, if you’re not familiar with them, are tearooms slash coffee shops popularized in the Showa era (1926 to 1989). They serve sweets and classic Japanese cafe foods like napolitan spaghetti, sandwiches, yaki soba, toast.Purin Review
Purin is a pretty classic kissaten dessert and Parlor Ohashi’s purin is probably one of my favorites. It comes served in a silver pudding cup in a pool of burnished black caramel topped with a dollop of softly whipped cream that has just the tiniest hint of sake. It has just the right texture: firm but yielding with a rich sweet eggy-ness. The caramel was slightly bitter and a nice contrast to the sweetness of the purin itself. I tend to like caramels more on the burnt side, reminiscent of burnt tops of basque cheesecake.How To Get It
Parlor is located in Shibuya FUKURAS, which makes it extremely convenient. They serve the purin from open to finish and as far as I can tell, they never sell out. For these reasons alone we went back to Parlor multiple times during our trip. It was the perfect place for a quick coffee, purin, and beer break. The cafe itself is in the middle of a mall so don’t expect those dark and retro Showa kissaten vibes, but they still have cute banquette seats and its location can’t be beat.Final Thoughts
The only thing that would have been better is if they put a cherry on top. Ambience: 3/5 Location/Ease: 5/5 Taste: 4/5 Aesthetics: 4/5 Address: Parlor Ohashi, 1-2-3 Dogenzaka, Shibuya, Tokyo 150-0043, Tokyo 160-0022White Glass Coffee
Please, for the love of purin, do not go here. I’ve included it as a warning.Purin Review
There were a bunch of cute purins in the case so of course I ordered one. It was not good. The cheap ¥100 purin from 7-11 was even better. I was pretty much convinced that they got their purin from the combini but as we left, I saw a little sign in front of the purin that said homemade. Facepalm.How To Get It
It looked like a cute little cafe in the back streets of Shibuya and they have a nice space but the purin is absolutely horrible. We stopped in because (as per usual) I needed a break from the massive amount of walking we were doing.Final Thoughts
At least the cafe was cute, I guess. Ambience: 3/5 Location/Ease: 4/5 Taste: 1/5 Aesthetics: 2/5 Address: White Glass Coffee, 23-18 Sakuragaokacho Visionary Arts 1F, Shibuya, Tokyo 150-0031Ikkaku
This was one of those opportunistic purins.Purin Review
It was nothing to write home about, to be honest. It was cute and it tasted good, but not great. I prefer my purin with a darker more bitter caramel that accentuates the contrast between sweet and bitter.How To Get It
We just happened to be in in Hibiya Midtown (a really nice place to watch the sunset, if you’re ever interested!) We took a break from the cold and this place had a sign board that advertised purin.Final Thoughts
This guy did come on a pretty plate and the space that the restaurant was in was cute though! Ambience: 3.5/5 Location/Ease: 5/5 Taste: 2.5/5 Aesthetics: 3/5 Address: Ikkaku, 1-1-2 Tokyo Midtown Hibiya 3F Hibiya Central Market, Yurakucho, Chiyoda, Tokyo 100-0006Sign Kichijoji · Sign吉祥寺
2025 Update: Sign is permanently closed. Again, this was an opportunistic purin stop…I wonder what that says about me?!Purin Review
It was a perfect slice of purin, deeply burnished on the top, going into a lovely pale yellow on the bottom topped off with a dollop of softly whipped cream and a cherry. I loved it! And you know what?! It tasted AMAZING. Even Mike agreed and he didn’t really care for the majority of the purin that we tired. It was firm near the caramelized part and soft and silky near the top. The textural contrast was to-die-for and the flavor was bang on too: not too sweet but sweet enough. This was a purin where I didn’t mind the lack of bitterness from a more dark caramel because it was balanced right. I kind of wanted to order another one immediately, but I stopped myself.How To Get It
We were wandering around the Atre in Kitchijoji when I saw a pastry case with what looked like a purin cake, I was like, please, please, let’s go here. The branding of the cafe looked pretty cute so we put our names down even though it looked like there were a million seats inside. While we were waiting, I looked up reviews of the place and they were all horrible. Seriously, so so bad. But when I started telling Mike, the hostess called us so we just sat down. I ordered the purin and a coffee and Mike had a beer (notice a pattern? LOL) The purin came and I was SO happy. I don’t know if it was because I was sitting down and had caffeine or if it was because it was just so pretty. It really was pretty, in a perfectly retro diner sort of way.Final Thoughts
I’m really quite sad we didn’t order a second slice of pudding. Now I’m thinking, why!? With Covid here I may never get another chance especially since the reviews for this place are most definitely going to shut it down. Anyway, the service did leave something to be desired and we didn’t try any of the other food, but that purin…so good! Ambience: 2/5 Location/Ease: 5/5 Taste: 4.5/5 Aesthetics: 5/5 Address: Sign Kichijoji, 1-1-24 Kichijoji Minamicho Atre Kichijoji Honten 1F, Musashino, Tokyo 180-0003Takeaway Purin
Along with all of the cafe purin I had, I also indulged in multiple purin from the combini, supermarkets, and department stores. Most of the time I just got combini purin but I did manage to try one purin from a famous takeaway purin shop!Marlowe
Marlowe is surprisingly not in the Tokyo pudding book – there’s a section in the back for takeaway and store-bought purin – and I could not for the life of me understand why. Mike and I were discussing it and concluded that maybe everyone knows about Marlowe so there was no need to include it? Marlowe started way back in 1984 in Kanagawa (you probably know that woodblock print, The Great Wave off Kanagawa) as a restaurant but they quickly became known for their purin, which they made in little glass beakers. The beakers are so popular that people collect them. They have special collaborations with things like Hello Kitty and Star Wars, so it kind of makes you want to get them all. They also do limited time and seasonal flavors and all their purin is made with exclusive ingredients and they really shine through.Purin Review
I tried to pop it out perfectly into a purin dish (yes, we went to go buy a purin dish!) and it wasn’t the best looking but it tasted so good: smooth and firm with a generous amount of caramel that is just the right amount of bitter. Plus it’s kind of giant. Bigger than any other purin I’ve had. Super satisfying.How To Get It
Marlowe just recently opened in Tokyo and I didn’t know about it so I was extra surprised and happy when one day Mike randomly suggested we go into the super swank Ginza Six and head down to the food hall. The rows and rows of purin were extra enticing, but I just bought one which I now regret with a passion because I loved the purin but I also really love the beaker that it came in. It’s such a perfect souvenir.Final Thoughts
Marlowe is one of the top purin in all of Japan and it’s really no surprise. Ambience: n/a Location/Ease: 5/5 Taste: 4/5 Aesthetics: 3/5 Address: Marlowe Ginza, 6-10 GINZA SIX B2f, Ginza, Tokyo 104-0061Purin I did not eat but desperately wanted to
Conure
2025 Update: Conure is permanently closed. こぬれ広尾Conure is a reservations-only sweets shop that has no menu. It has esoteric hours and is out in Hiroo, somewhere where tourists don’t often go. We stopped by to see if we could grab one of their takeout purins – they sell them all day long, until they sell out – but even though we got there before noon the friendly grandma shook her head sadly at me. Their purin is the kind that is sliced, firm and smooth with a side of caramel, whipped cream, and rum raisins. Unfortunately it looks like Conure is one of the casualties of Corona so I guess I will never get to taste their deliciousness.Feb’s Coffee&Scone
I am obsessed with how Feb’s serves their purin. It looks so retro and cute to me: in a little silver dish with a perfect dollop of whipped cream and a candy red cherry. Mike and I tried going here three times! Once, they were randomly closed, one day we got there only to realize that they only sell their purin on certain days and the final time we tried they were open, but sold out! We got there early-ish, but they start selling their purin at 9am and sell out really early. RIP in peace Feb’s. Maybe I’ll get to try you as take-away one day. This wouldn’t be a complete write up without a shoutout to all the purin that we tried to get and couldn’t because of availability or line-ups. We tried to hit up Are, Kaiso, and Coffeehouse Nishiya. I wonder if they’re any good? Well, if you made this this far, you must be a fellow purin lover?! I hope one day travel will open up to Japan again and you get a chance to eat purin in Tokyo! Once you taste it, you too will be forever changed. Until then, purin and melon soda, and all retro Japanese desserts forever, xoxo steph PS - If you want to make your own purin at home, I have a retro Japanese purin recipe right here! PPS - If you are traveling in Japan with someone who isn’t a huge purin fan, don’t worry, the places that sell purin are usually coffee shops (oddly a lot of curry cafes sell purin too but we didn’t go to any of those) so your other can always just order coffee. They also usually sell beer, so if they’re like Mike, beer is an option too. Purin, coffee, and beer is the perfect break :) Read More →
I Am... Extra Creamy Cacio e Pepe Pasta
Cacio e pepe is classic: peppery cheesy noodle goodness. You don’t mess with classic, am I right? Well, the other day I saw some noodles on insta and I was immediately drawn in. They were super saucy, extra cheesy, and looked so cravable. It was a twist on cacio e pepe - instead of the starchy pasta water, pecorino, pepper, and pasta route, it went for a pecorino mornay sauce flecked with pepper.
The best cacio e pepe
I’m a huge fan of cacio e pepe in all its forms and its simplicity but sometimes we get messages from people who have problems with cheese clumping up or sauce that isn’t as smooth, glossy, or thick as they like. This cacio e pepe-ish pasta is here to save the day. Because the sauce is thickened with flour and thinned out with starchy pasta water, it has more body and clinging power than the classic sauce.Here’s how to make it
First, start off by melting some butter in a pan with plenty of freshly cracked black pepper. Black pepper is a key flavor in cacio e pepe and toasting it in butter helps coax out it’s spicy floralness. The heat of the butter will draw out flavor and the pepper will infuse the butter with all that goodness.What is Mornay sauce
Mornay sauce, for the uninitiated, is a classic French sauce built off of béchamel, a flour thickened milk sauce. Traditional mornay is made with gruyère cheese but this one uses pecorino, which is the cheese normally used for cacio e pepe. You can use parmesan if that’s what you have but if you see pecorino at the store, it’s worth a buy. It’s slightly sharper, more intense, and less nutty than parmesan because it’s made with sheep’s milk instead of cow. It really makes cacio e pepe amazing and if you’re looking for the same flavor cacio as the ones you get in an Italian restaurant, the cheese is the answer.Thicken the sauce
Next, it’s time to add our thickening agent, flour. Stir the flour in completely making sure there are no lumps. At this point, our goal is to coat eat flour granule with fat so that the flour easily combines with the milk to create a smooth sauce.Lump-free cacio e pepe
It's time to gradually add the milk. Adding it in slowly will help prevent lumps. Don’t worry if the sauce clumps up right away, just keep whisking over low heat.Glorious glorious cheese
Take the sauce off the heat and add the cheese in batches. The residual heat of the sauce will melt the cheese. The sauce will probably look kind of lumpy. Don’t worry though, we’re going to smooth it out with starchy pasta water. At this point, if you want to cool down the sauce and pop it in the fridge in a container, you can do so. If you do, you can have almost instant pasta any day of the week. When you’re ready to make your pasta, cook the pasta according to the instructions. Heat up the cacio sauce over medium heat, and whisk in some hot starchy pasta water until the sauce thins out slightly. Add the pasta and toss, adding extra pasta water if sauce is too thick. Finish everything off with extra cheese and pepper and enjoy!Super Creamy Cacio e Pepe Style Pasta Recipe
A protein packed creamy cacio e pepe style sauce perfect when you’re in the mood for mac and cheese, but trying to adult too.
- 1 tbsp butter
- 1 tsp freshly cracked black pepper
- 1 tbsp flour
- 1/2 cup whole milk
- 3 oz finely grated pecorino (about 1.5 cups)
- 1/4 cup pasta water (more if needed)
- 6 oz pasta (I used homemade garganelli)
In a skillet, melt the butter and add the pepper, letting the pepper infuse the butter as it melts. Stir in the flour and cook for about three minutes, until completely smooth and incorporated.
Pour in the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste. Stir in the pecorino in batches, and remove from the heat. The sauce will be very thick.
Bring a pot of salted water to a boil and cook the pasta according the packaging or until it is al dente.
Take 1/4 cup of the hot starchy pasta water and stir it into the cacio e pepe sauce, whisking over medium low heat until smooth and glossy. Add the drained pasta, stirring in extra pasta water as needed until the sauce coats the pasta. Enjoy with extra pepper and crushed red peppers, if desired.
loosely based on https://www.pastasocialclub.com/post/cacio-e-pepe-style-pici
I Am... Pumpkin Cream Cold Foam Recipe (Starbucks Cold Brew Copycat)
I am obsessed with pumpkin cream cold foam and this starbucks copycat recipe lets me have it at home. It’s so good, I feel like I could drink a glass of it and be happy. That might be a bit excessive though? Also excessive is my desire to grab a pumpkin cream cold foam anytime I see a Starbucks. Since Starbucks prices have gone through the roof, I’ve started making pumpkin cream cold foam at home and it definitely satisfies the itch. This pumpkin cold foam tastes amazing on cold brew but I also like the velvety way it flows into hot coffee too. So good!
What is cold foam?
Cold foam (at least according to Starbucks) is whipped non-fat milk that floats on top of cold coffee. They use their special blenders to whip up the milk so it has micro bubbles which gives it a velvety, creamy texture. If you get a flavored cold foam (sweet cream cold foam, pumpkin cold foam, salted caramel cream), it’s not just milk though, it’s a mix of non-fat milk, heavy cream, and syrup.What is pumpkin cream cold foam?
Pumpkin cream cold foam is a mix of sweetened heavy cream with vanilla syrup and pumpkin sauce frothed together so it becomes velvety and thick but pourable. It’s nothing like the consistency of whipped cream, more of a thick, melted ice cream texture. If you live for pumpkin spice season, pumpkin cream cold foam is going to be your jam.Why cold foam?
Personally, I love the way the cold foam floats on top of the coffee and slowly, slowly cascades down into the rest of the drink. When you take that first sip, you mostly get the velvety sweetness of the cold foam with the contrast of the unsweetened coffee pulling through. There’s something extra rich and creamy about cold foam. I think it’s the tiny bubbles that make the drink so decadent.Two different ways to make pumpkin cold foam
I’ve outlined two different ways to make pumpkin cold foam: an easy way and a little bit more advanced way. The easy way is to just foam up the ingredients. The advanced way takes a bit longer but is well worth it. Starbucks uses vanilla sweet cream and their proprietary pumpkin sauce to make their cold foam so I decided to reverse engineer it a bit to see how close I could come. Now that I’ve tasted both the easy way and the advanced way, I can honestly say that the advanced method is far superior. It tastes a lot closer. But, if you’re in a hurry, the easy way is a quick way to get your fix.How to make cold foam: the easy way
- Mix. To a glass measuring cup or tall glass, add heavy cream, milk, pumpkin purée, vanilla syrup, and pumpkin pie spice.
- Froth. Use a milk frother to whip everything up until it is thick and creamy.
- Pour. Add cold brew to a tall glass with ice and slowly pour the pumpkin cream on top. Dust on some extra pumpkin spice using a sieve for a pretty top.
- Enjoy. Sip slowly and enjoy the fall feels.
How to make cold foam: the advanced way
- Make vanilla sweet cream. Mix together 2 cups heavy whipping cream, 1 1/4 cups milk, and 3/4 cups vanilla syrup. Store in the fridge to keep it very cold.
- Make pumpkin sauce. In a pot, combine 1/2 cup sugar, 1/2 cup water, 2/3 cups pumpkin purée, 1 can of sweetened condensed milk, 1 tsp pumpkin spice, and 1/4 tsp salt. Bring to a simmer while stirring, making sure the pumpkin spice is evenly mixed in and the sugar dissolves. Pour into a container and let cool completely.
- Make the cold foam. In a glass measuring cup or tall glass, add a scant 1/2 cup of the cold vanilla sweet cream. Add 2 tbsp of the cold pumpkin sauce. Froth until thick and creamy. This should be enough for 2 drinks or one extra decadent one.
The best frother for cold foam
I like using a hand milk frother because you can whip up small amounts. They’re fairly inexpensive and they are great for whipping up small amounts of whipping cream, whisking eggs, and making all kinds of whipped drinks (dalgona, whipped matcha, whipped hot chocolate). I have a frother similar to this one but they don’t sell the exact model I have anymore. You can also use the nespresso milk frother too – it has a special setting for cold. I haven’t tried it, but I’ve heard it works very well.Pumpkin cream cold foam ingredients
- heavy cream - this is the same as whipping cream, it’s what gives the pumpkin foam a thick and velvety texture.
- vanilla syrup - classic coffee vanilla syrup. I always use Torani.
- pumpkin purée - this is the stuff that is sold in cans at the grocery store. I like Libby’s. Get the can that says pumpkin purée and not pumpkin pie filling.
- sugar - add bit of extra sweetness that’s cooked into a simple syrup that’s mixed into the pumpkin sauce
- sweetened condensed milk - this add extra thickness, creaminess, and sweetness to the pumpkin sauce.
- pumpkin spice - pumpkin spice!! You can buy it at the store already mixed up or you can make your own if you have all the spices at home. It’s: 2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves. If you make your own you can also adjust the spice ratios to your liking.
What goes well with pumpkin cream
To be honest, pumpkin cream tastes amazing on all drinks and even as a sauce for ice cream or cake. Try it on: iced coffee, cold brew, hot coffee, espresso, lattes, and iced tea. Also, consider it with: Enjoy the pumpkin spice life! xoxo stephHomemade Pumpkin Cream Cold Foam Cold Brew Coffee
If you live for pumpkin spice season, pumpkin cream cold foam is going to be your jam.
- 2 cups heavy whipping cream
- 1 1/4 cups milk (2% preferred)
- 3/4 cups vanilla syrup
- 1/2 cups sugar
- 1/2 cups water
- 2/3 cups canned pure pumpkin puree
- 14 oz sweetened condensed milk (~1 can)
- 1 tsp pumpkin spice (see post for details)
- 1/4 tsp salt
- 12 oz coffee (cold brew)
Make vanilla sweet cream. Mix together 2 cups heavy whipping cream, 1 1/4 cups milk, and 3/4 cups vanilla syrup. Store in the fridge to keep it very cold.
Make pumpkin sauce. In a pot, combine 1/2 cup sugar, 1/2 cup water, 2/3 cups pumpkin purée, 1 can of sweetened condensed milk, 1 tsp pumpkin spice, and 1/4 tsp salt. Bring to a simmer while stirring, making sure the pumpkin spice is evenly mixed in and the sugar dissolves. Pour into a container and let cool completely.
Make the cold foam. In a glass measuring cup or tall glass, add a scant 1/2 cup of the cold vanilla sweet cream. Add 2 tbsp of the cold pumpkin sauce. Froth until thick and creamy.
Pour the cold brew into a tall glass with ice.
Top with the pumpkin cream and use a small sieve to dust/sprinkle on extra pumpkin spice. Enjoy!
makes enough vanilla sweet cream and pumpkin sauce for 16 drinks
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.
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