Happy Valentines Day! It's that time of year again when you give your loved ones, loads of fattening yet deliciously sweet treats and what better way to do so by making em yourself! This year I bring to you one of the easiest snacks you can make for your loved ones. I'll just stop talking and get right into it :) 


  • Teddy Grahams (any flavor)
  • Icing or White Chocolate
  • Toothpick
  • Sweethearts
  • M&M's


Melt the white chocolate or get your icing ready. I found that both work equally as well. The icing might be a little less work and a little less messy so choose accordingly! 

Dab a bit of the white chocolate or icing on to the teddy graham with a toothpick. This is gonna act like your glue for the sweetheart or M&M on top of the teddy graham.

Attach the sweetheart or M&M on top of the teddy graham and press it on for 5 seconds. 

And viola! We're done! This is probably one of the simplest and easiest treats I've made. They're SO adorable and look even cuter when packaged in a mason jar or a cute box. Now go give your loved ones a bear-y sweet and cute treat this Valentines Day! <3 


Photography & Styling by: Ji Yeon Kim



Happy Fourth of July weekend everyone! I look forward to Independence Day every year because 1) it's a great day to celebrate America's freedom 2) it falls in the summer and 3) that means it's time to make some delicious summer foods with family. I also love the patriotic colors of red, white, and blue! So I decided this year to make these darling cheesecake stuffed strawberries with a dash of blue crystal sugar to give it that festive feel. It's SO easy, yummy, and perfect for any Fourth of July festivities. Plus, you can control how sweet you want the cheesecake filling, so your stomach isn't dying from a sugar overload... win, win! 


  • 1 lb fresh strawberries, washed and pat dried
  • 8 oz. cream cheese, softened
  • 1/2 cup of confectioners sugar (adjust to taste)
  • 1 teaspoon of vanilla extract
  • Dash of blue sugar crystal sprinkles


With a small knife, cut off the strawberry stems. Then, cut around the edge, and carefully hollow out the inside of the strawberry to make a little well. Cut off the pointy tip of the strawberry on the other end so it can stand. 

Beat together your softened cream cheese, confectioners sugar, and vanilla extract. You can use a mixer for this or you can just mix it with a fork or whisk. TIP: If you don't have time to soften the cream cheese beforehand, just pop it in the microwave for a couple of seconds! 

Put the cheesecake filling in a piping bag or a ziplock bag to cleanly pipe it into your strawberries. TIP: Place one corner of your ziplock bag into the mason jar for an easier time, putting in your cheesecake filling. 

Start to pipe the cheesecake stuffing into the little well you made! 

Now, you may be tempted to just eat these right after the cheesecake filling has been stuffed... but don't! Don't forget the dash of blue crystal sprinkles to give it that last festive touch! :) 

And viola! Look at these beauties! I popped one right into my mouth after taking photos... they were so good, I couldn't help myself. You can make this for roughly $10-$15 (depending on what brands you get for each product) and it takes 10 minutes to make. You won't regret making these for your Fourth of July celebrations! Hope you enjoy your holiday weekend and Happy Independence Day! 

Photography & Styling by: Ji Yeon Kim



By far, the award for trendiest and most popular produce of 2015 AND 2016 goes to avocados. I've seen so many Instagrams and Snapchats about avocado toast and most recently, the avocado rose. I mean, I totally understand the hype though! If you're a huge fan of avocados like me, putting it on toast with a dash of crushed red pepper flakes and a drizzle of honey, will have your taste buds dancing around and thanking you! So, I thought it be appropriate to show you how to recreate the avocado rose right at your own home. It's super easy peasy, takes less than 5 minutes, and will surely impress any guests you may be making this for. Let's get started! 


Cut your avocado in half. You're only going to need one half of the avocado. Peel that half and lay it down flat on the cutting board. TIP: Choose a ripe, yet hard avocado. Will make for an easier time to cut it and arrange it into a rose! My avocado above, actually ripened a bit too much. 

Start to very thinly slice the avocado.

Fan out the thinly sliced avocado pieces in a row. Fan it out as much as you can, in a straight line to get a more detailed and intricate rose later on. 

Start to curl in one end of the row, and continue to warp the entire row of slices around the center. The avocado slices stick together very well, so don't be afraid of it falling apart! 

Depending on how much you fan out your thinly sliced pieces, your rose shape and look of it will change. Just mold it a bit with your hands after curling it into a rose... and viola, it's done! How easy was that? Top the rose on to some toast with other garnishes, and you're good to go! TIP: You can also make roses with other fruits as well, like plums, strawberries, bananas, and more! It's the same concept. Hope you enjoy and let me know how your roses turned out! 

Photography & Styling by: Ji Yeon Kim



Growing up, I really didn't know what Snickerdoodle cookies were nor did I ever eat them. It took me a good 20 years to try them in college! After trying them though, I soon realized why these cookies were loved by many. Who doesn't love a chewy, cinnamon-y, and sweet cookie?! These snickerdoodle cookies are absolutely perfect for any season and when baked just right, they remain chewy and soft for days! I love the consistency and simplicity of these cookies and I'm confident you'll love these cookies too. Here's a simple recipe you can use to bake these cookies any time of the day and they yield a perfect amount of a dozen cookies. Let's get started! 


  • 1 cup + 6 tablespoons of all-purpose flour
  • 1/2 cup of unsalted butter (1 stick)
  • 1 egg
  • 3/4 cup of granulated sugar
  • 1 teaspoon of cream of tartar
  • 1/2 teaspoon of baking soda
  • 2 tablespoons of sugar
  • 2 teaspoons of cinnamon


Preheat your oven to 400 F degrees. Combine your butter, sugar, egg, and vanilla extract (optional) in a bowl. Mix by hand. TIP: Make sure your butter is super soft and at room temperature. You'll find this easier to mix. Also, don't over mix your ingredients or more air will get into the mixture! 

Combine the baking soda, cream of tartar, flour, and salt in a separate bowl and mix. Slowly add the dry ingredients into your butter mixture. 

Start rolling the dough by hand into a big ball. Add a saran wrap on top and chill in the fridge for 10-15 minutes.

While the dough is chilling, add your sugar and cinnamon in a bowl. Mix well! 

Take the dough out of the fridge and start rolling them into 1-2 inch round balls. Coat the dough balls by gently rolling them individually in the sugar/cinnamon mixture. 

Place the balls on parchment paper. IMPORTANT: Make sure to leave enough space between the balls because they will expand while cooking! Bake for 8-9 minutes in the 400 F degree oven. 

Viola! These are super easy and quick to make. Make sure to bake these only for roughly 8-9 minutes in the oven, or else they'll over bake and will result in hard cookies. If you have a party or a potluck to go to, these are the perfect cookies to take with you! While this recipe yields around 12-14 cookies, if you need to make more... just double it! I hope you try these cookies out and let me know how you liked them. Enjoy! 

Photography & Styling by: Ji Yeon Kim




Happy Valentine's Day loves! This time of year always rolls by so quickly and it's been one of my favorites not because I like getting sweets or gifts... but because I love making 2 of my own treats! I've been gifting these Hershey buttons since I was in college to my girlfriends and I absolutely adore how cute they look. Plus, they're really addicting to eat since the saltiness of the pretzel pairs so well with the sweetness of the hershey kiss and crunchiness of the M&M hehe. The second treat are Ruffle Chips dipped in white chocolate and crushed M&M's sprinkled on top. I got the inspiration from these Royce chips dipped in chocolate and they're seriously so yummy. Let's get started!



  • Valentine colored M&M's
  • White chocolate, milk chocolate striped Hershey Kisses
  • Pretzel squares


Preheat the oven to 275 degrees. Place some parchment paper on a baking pan. Place all the pretzel squares and directly on top, place all the hershey kisses. This part is the most time consuming because you have to unwrap each kiss, but it's definitely worth it! 

After, place this pan in the oven for 3 full minutes. Depending on the quality of your oven, once you see some of the kisses melting, it's ready to be taken out! 

You're going to have to work super quickly at this point. Place one M&M on top of each hershey kiss. Don't press too hard but you're going to want to put it right in the center. Place in the buttons in the refrigerator so they can harden.

Voila! Look how adorable and sweet they look. I usually gift these in a mason jars so you can see all the pretty hue's of Valentine day colors. 



  • White chocolate
  • Valentine Day colored M&M's
  • Ruffle chips


Melt the white chocolate in the microwave. You can melt it in increments of 30 seconds so stir occasionally while you're melting it! Once you melt it, dip the chips into the white chocolate. You might need a fork to help you coat half of the chip evenly. Crush some M&M's in a plastic bag.

Place some parchment paper on to a baking pan. Place the chocolate dipped ruffles on the parchment paper and sprinkle some of the crushed M&M's on top. 

Wait for the chocolate to harden and voila... it's ready to be gifted and eaten! Wasn't that super easy? These treats are seriously so pretty and super gift-able. Anybody on the receiving end will absolutely love and be touched. Hope you all have the sweetest Valentine's and enjoy! 

Photography & Styling by: Ji Yeon Kim




Do ice cream sandwiches bring back childhood memories for anyone else too? I remember I used to eat these all the time thanks to my mom... ice cream sandwiches were her favorite so she'd always buy boxes of them! I absolutely love ice cream sandwiches too... they're so yummy. So today, I thought I'd bring a colorful and tasty spin to these ice cream sandwiches by dipping them into white chocolate and then in cereal. I chose two of my favorite cereal flavors, Fruit Loops and Cinnamon Toast Crunch and it was deeeelicious! These are perfect for any event or great to make for fun... so let's get started!



  • Ice cream sandwiches (Any brand will do)
  • White chocolate chip morsels OR any type of chocolate
  • Cereal (Any flavor will do)
  • Popsicle sticks
  • Wax paper or aluminum foil lined baking pan


Cut your ice cream sandwiches in half with a knife. 

Stick your popsicle stick or any short wooden stick into the bottom of the sandwich, through the vanilla ice cream part so you can hold the ice cream sandwich upright. Place the ice cream sandwiches in the freezer while you prep the other ingredients! 

Crush the cereals separately in ziploc bags. This will make it easier for you to cover the chocolate dipped ice cream sandwiches later on.  

Melt the white chocolate in a bowl in intervals of 20 seconds. So place it in the microwave for 20 seconds, take it out and stir it, then microwave it for another 20-30 seconds and then stir it again. Keep doing this until your chocolate has melted smoothly. You don't want to overheat the chocolate or else it will clump, so be aware! 

Have all your ingredients ready because now the fun really starts! With the first ice cream sandwich, I directly dipped it into the white chocolate. However, I don't recommend this because I found that it hardened the white chocolate so I just forked the white chocolate mixture onto half of the sandwich. 

The white chocolate mixture on the sandwich doesn't have to be completely smooth because we're going to dip it once more in our cereal crumbles. So don't worry too much about the smoothness of the shell. 

Have a baking pan lined with wax paper or aluminum foil ready. Spill your cereal crumbles onto the waxed paper so that you can directly place the ice cream sandwich onto the cereal crumbles and it will stick. Then take another handful of cereal crumbles and gently press it down on all sides of the white chocolate covered sandwich. TIP: You're going to have to work quickly because the ice cream sandwich can get soft, making it difficult to handle. Place the cereal crumbles on the ice cream sandwich quickly as well because the white chocolate also hardens very fast. 

And voila we're done! Place it back in to the freezer for about 30 minutes - 1 hour so that it can completely harden. This was such a fun food DIY for me and I hope it'll be just as fun for you guys! The cereal crumbles really make these ice scream sandwiches pop and adds a nice little crunch to them. Let me know if you tried these and your thoughts. Until next time, au revoir! 


Photography & Styling by: Ji Yeon




I absolutely love making simple desserts and if it includes nutella... I am most definitely in! Today I have these delicious little dumplings recipe for you guys, some of them filled with nutella and fruit and others filled with brown sugar and fruit. Both kinds taste absolutely delicious and these are perfect snacks for anyone including kids! So let's get started!


  • Dumpling wraps (Sold at any asian grocery store)
  • Nutella
  • Brown or white sugar
  • A banana (Chopped)
  • Raspberries or strawberries (Chopped)
  • A little bowl of water
  • A fork


1.) Defrost your dumpling wraps. 

2.) Spoon a bit of the nutella into the wraps. If you're using sugar, then spoon a bit of your sugar into the wrap. 

3.) Add your desired fruit (I added about 3 chopped raspberries or bananas because I didn't want my dumplings to be too fat). 

4.) Rim the edges with water (Used to glue the ends together). 

5.) Seal your dumpling from one end to another and take a fork and embed it into the edges. Make sure to seal it tightly! 

TIP: Hold your folk towards the bottom so that your fork does not bend in a weird shape from all your force (as pictured above). 

6.) Heat your pan with any kind of oil (I used olive oil). Wait until it gets very hot and then place your dumplings into the pan. 

7.) Let the dumplings stay on each side for about 10-20 seconds. Be careful because these cook very quickly! Cook them until they are golden brown on each side. 

Lastly, you can shower these with some powder sugar! I skipped this step because I instead shaved some white chocolate for some extra sweetness and goodness. VOILA and we're done! You can also just bake these dumplings in the oven for 15-20 minutes (depending on your oven) on 350-380 degrees. 

Above is the brown sugar and fruit option which is equally delicious. Hope you enjoy and let me know how yours turns out! 

Photography & Styling by: Jito



In honor of National Pancakes Day coming up on this Saturday (September 26th), I thought I'd make this 2 ingredients pancake! I had heard about this 2 ingredients pancake for a while now and I first heard about these from my roommate in college who wanted to try them. However, after reading about reviews, a lot of people who had tried this recipe expressed that the pancakes would fall apart in the pan and that it was just a mess. So I decided to add in a little secret ingredient to make these extra sweet, delicious & a success! Let's get started!


  • 1 egg
  • 1 banana
  • 1 tsp - 1 tbsp of honey (OPTIONAL)


Get a pretty well-ripen banana, peel, and put it in a bowl. 

Mash the bananas until it is smooth and has few chunks. The more you mash it so its smooth, the easier it will be later on when you add the egg (it's harder to get rid of chunks when liquid is added in ). 

Once it is well mashed, crack in your 1 egg. Some recipes call for 2 eggs to 1 banana, but I found that this ratio works the best! Mix it together well. 

SECRET INGREDIENT: honey! Honey will help the mixture stick somewhat together so that when you're flipping it in the pan, it won't all fall apart. It also adds a nice touch of sweetness. 

Oil your pan with oil (I used olive oil) and wait until the pan is heated. Spoon in your mixture into round bite-sized shapes. Wait until the side in the pan is golden brown and well done. 

They key is to flip it when one side is golden brown and you see the side facing up is also starting to cook. TIP: When flipping the pancake try to just lightly place your spatula underneath the pancake and gently flip it over keeping it all close to the pan. 

Voila! You are finished! Top with some berries (its a perfect pairing with blueberries if you like blueberries) and drizzle on a little bit of honey or maple syrup!

The pancake doesn't really taste much like an actual pancake but it tastes like a sweet, banana french toast! I really enjoyed this and it was so filling that I wasn't too hungry for lunch later that day. These are healthy, fruity, and absolutely yummy for anyone to give it a try. Hope you enjoyed! 

Photography & Styling by: Jito



I love bibimbap. I also love egg rice (계란 밥). So, today I decided to make a simplified bibimbap using kale and an egg as the main ingredients! There's a touch of sweetness to it from a secret ingredient I use to offset the bitterness of the kale. This recipe is easy enough for any college student or any busy mom/dad to make for their child as a snack or simple meal. Here we go! 


  • Brown rice or white
  • 1 TBS Korean chilli paste (gochujang or 고추장)
  • 1 tsp - 2 tsp of honey (depending on how sweet you'd like it)
  • Sesame oil
  • A bundle of kale
  • Egg
  • Green onions & sesame seeds (optional)


First, make some rice of your choice whether its brown or white. After, add some gochujang and honey into your rice. You can also mix the honey and gochujang in a separate dish, but I just like to add it to my rice to make things easier. 

Next, rip your kale into pieces while you add it into your rice mixture. Add a drizzle of sesame oil and mix all ingredients together. At this point you can add any other veggies you have in the fridge or even some chopped kimchi! 

Fry your egg with a little bit of sesame oil. I like to make sunny side up eggs because the yolk tastes so yummy when mixed in with the rice! TIP: Put your heat on the lowest when frying your egg sunny side up style and with a spoon or fork make sure to spill the uncooked white parts on to the pan so everything is evenly cooked. 

Top your rice mixture with the fried egg. Chop some green onions and top everything with some of that and some sesame seeds! Voila! Enjoy your simplified kale bibimbap. The honey added a sweet twist on this dish and it was so easy to make... hope you enjoy! 

Photography & Styling by: Jito



My older brother absolutely loves dumplings (만두 in Korean), so every time I eat dumplings or make this soup, I think of him! So today, I bring to you one of my favorite Korean recipes. This is SUCH an easy recipe and for those of you college students, working adults, busy mommys & daddys, and vegetarians who don't have time to make beef broth or want to... this is perfect! I use anchovies and vegetables to get a rich, broth flavor and it tastes delicious. So without further ado, let's get started!


  • A pot halfway filled with water
  • Anchovies (for the broth)
  • Dumplings (bagged or you can handmake if you know how!)
  • Onions (optional but highly suggest)
  • Zucchini (optional)
  • 4-5 cloves of garlic
  • Eggs
  • Salt & pepper
  • Dried Seaweed (to top)
  • Green onions (to top)


1.) Boil your pot of water with the dried anchovies.

2.) Once you boil it for about 10-15 minutes, cut up your vegetables and add them to the pot. (I would suggest adding the zucchini later because it cooks very quickly)

3.) Mince your garlic and add it to your pot.

4.) Season your soup with a generous amount of salt and pepper. Taste and add more if necessary.

5.) Add your dumplings into the pot. TIP: How do you know when the dumplings are ready? Once the dumplings come to surface and are afloat in the pot... it is ready!

6.) Mix your eggs in a bowl and hold it high above the pot and while whisking, slowly tip the eggs in. (As pictured above)

7.) Let the soup boil for 2 more minutes and VOILA it is finished!

8.) You can top it with crushed or cut dried seaweed and some green onions.

I can't even tell you how easy this is to make. AND it tastes SO delicious! I've already cooked this twice for my sister and I since I've moved to NYC. I sincerely urge you all to please try this... and let me know how it tastes. ENJOY! 

Photography & Styling by: Jito