Tasty Alisha, Berkeley, California City, CA (2026)

12/01/2024

No-Bake Caramilk Cheesecake 😍
Where are my Caramilk fan or Caramac (same thing haha) This cheesecakefor you guys and I think you will absolutely love it 💖
This one has a nice buttery digestive biscuit base with a tasty creamy caramilk cheesecake filling, topped with a sweet caramilk ganache, whipped cream, and chunks of caramilk chocolate 🤤
Sound on for full instructions 🔉
All you need is:
Base:
350g Digestive biscuits, crushed
180g unsalted butter, melted
Cheesecake:
200g Caramilk chocolate, melted & cooled
300ml Double cream, cold
500g Cream cheese, room temp
120g Icing sugar
Topping:
130g Caramilk chocolate
80ml Double cream
To decorate:
150ml Double cream (whisk to stiff peaks)
12-16 pieces of Caramilk chocolate, broken into squares
Tin size: 8” springform

12/01/2024

Crockpot Hot Dog Chili 🌭🍲
Ingredients:
1 pound ground beef (use a lean cut like 90/10) 🥩
⅓ cup water 💧
5 ounces tomato sauce 🍅
½ cup ketchup 🍶
1 tablespoon yellow mustard 🌟
1 tablespoon Worcestershire sauce 🍷
2 teaspoons chili powder 🌶️
½ teaspoon salt 🧂
½ teaspoon black pepper 🧑‍🍳
½ teaspoon sugar 🍬
½ teaspoon onion powder (or minced onion) 🧅
Instructions:
Brown the Beef:
In a medium skillet over medium heat, combine ground beef and water. 🥩💧
Break up the ground beef constantly as it cooks, aiming for a fine texture.
Drain off any remaining water/grease. 🥄
Combine Ingredients:
Transfer the cooked beef to your slow cooker.
Add tomato sauce, ketchup, yellow mustard, Worcestershire sauce, chili powder, salt, black pepper, sugar, and onion powder. Stir well to combine. 🍅🍶🌟🍷🌶️🧂🍬🧅
Cook:
Let the mixture cook on LOW for 2 to 2-1/2 hours. 🕒
Serve:
Enjoy the chili on hot dogs, french fries, or burgers! 🌭🍟🍔

11/30/2024

Cardamom Shortbread Cookies with Orange Glaze
These buttery, melt-in-your-mouth shortbread cookies are infused with the warm, aromatic flavor of cardamom and topped with a zesty orange glaze. Perfect for tea time, holiday gatherings, or as an elegant homemade gift.
Ingredients:
For the Cookies:
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground cardamom
1/4 teaspoon salt
1 cup unsalted butter, softened
1 teaspoon vanilla extract
For the Orange Glaze:
1 cup powdered sugar
2 tablespoons fresh orange juice
1 teaspoon orange zest
Directions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, sugar, cardamom, and salt.
Using a hand or stand mixer, beat the softened butter and vanilla extract until creamy. Gradually add the dry ingredients and mix until the dough comes together.
Roll the dough into 1-inch balls and place them on the prepared baking sheets about 2 inches apart. Flatten each ball gently with the bottom of a glass or your fingers.
Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency by adding more powdered sugar or juice as needed.
Drizzle the glaze over the cooled cookies and allow it to set for 20 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 120 kcal per cookie | Servings: 24 cookies

11/30/2024

Easy Cool Whip Candy 🍬❄️
Ingredients:
1 container (8 oz) of Cool Whip, thawed
1 small box (3.4 oz) of instant pudding mix (choose your favorite flavor)
1 cup powdered sugar
1 teaspoon pure vanilla extract
Food coloring (optional, for customization)
Sprinkles or colored sugar (optional, for decoration)
Directions:
Get ready:
Make sure your Cool Whip is completely thawed and gather all ingredients. This ensures smooth mixing without lumps.
Combine the ingredients:
In a large mixing bowl, blend the Cool Whip, pudding mix, powdered sugar, and vanilla extract. Use a hand whisk or mixer on low speed until the mixture is smooth, thick, and creamy—similar to a frosting-like consistency.
Add a pop of color (optional):
For a festive touch, mix in a few drops of your favorite food coloring. Stir well to ensure an even color throughout the mixture.
Prepare the tray:
Line a baking sheet or tray with parchment or wax paper. This prevents sticking as the candies freeze.
Shape the candies:
Using a spoon or small scoop, drop dollops of the mixture onto the prepared tray. Adjust the size of the candies to your preference.
Decorate (optional):
Sprinkle each candy with colored sugar or festive sprinkles for added texture and visual appeal.
Freeze until firm:
Place the tray in the freezer for 2-3 hours, or until the candies are fully set. The freezing process creates a delightful contrast between the creamy center and frozen exterior.
Enjoy your treat:
Once firm, remove the candies from the freezer and serve immediately. Their creamy texture paired with a cool crunch is simply irresistible!
Prep Time: 10 minutes | Freezing Time: 2-3 hours | Total Time: ~2 hours 10 minutes
Kcal: 85 per piece (approximate, depending on size) | Servings: 24 candies
Two Tips for Success:
For easier portioning, use a small cookie scoop to shape uniform candies.
Store leftover candies in an airtight container in the freezer to keep them fresh and ready to enjoy.

11/30/2024

P**o cheese ala Goldilocks ❤️
Ingredients:
4 cups APF (all purpose flour)
1 1/2 cups white sugar
1 1/2 cups powdered milk
3 tbsp Baking Powder
Pinch of salt
Cheese for toppings

3 cups of water
2 large eggs
8-10 Tbsp melted butter or oil

Procedures:
Mix the dry ingredients first, then mix the wet ingredients. Then combine dry and wet mixtures. Mix slowly so that you don't make bubbles when mixing,
filter the mixture, then rest for 30 minutes.
Now boil water, don't use too much water because it will affect the p**o, just a medium fire, mga friendship ko okay?! Then put a cloth on the lid to avoid existing water sa ating p**o.
Steam p**o for 10mins, then add the Cheese, after adding the cheese steam again for 2 minutes!

If you want to make a lot, just double all the recipes.
In this recipe I made less than 65-75pcs of p**o!
**ocheese **o

11/30/2024

Funnel Cake Bites Recipe
Ingredients:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon granulated sugar
1 egg
3/4 cup milk
1/4 teaspoon vanilla extract
Powdered sugar (for dusting)
Oil for frying (vegetable or canola)
Directions:
Prepare the Batter: In a medium bowl, whisk together the flour, salt, baking powder, and sugar. In a separate bowl, beat the egg, then mix in the milk and vanilla extract. Gradually stir the wet ingredients into the dry ingredients until the batter is smooth.
Heat the Oil: In a deep skillet or pot, heat 1 inch of oil over medium heat until it reaches 350°F (175°C).
Fry the Bites: Using a spoon or cookie scoop, drop spoonfuls of batter into the hot oil. Fry for 2-3 minutes, flipping halfway through, until golden brown.
Drain and Dust: Remove the bites from the oil with a slotted spoon, and drain on paper towels. While still warm, dust generously with powdered sugar.
Serve and Enjoy: Serve warm with your favorite sauces or on their own. Best enjoyed fresh!
Notes:
For an extra twist, try adding cinnamon to the batter or dusting the bites with cinnamon sugar.
Fry the bites in small batches to avoid overcrowding the pan, which can lower the oil temperature and affect crispiness.
These are best eaten fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven at 350°F for about 5 minutes to regain crispiness.
Prep Time: 10 minutes | Cook Time: 15 minutes
Category: Dessert, Snack | Method: Frying | Cuisine: American
Nutrition:
Serving Size: 1 serving
Calories: 220
Sugar: 6g
Sodium: 150mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg

11/30/2024

Bacon Tortellini Alfredo
Ingredients
2 (9-ounce) packages refrigerated cheese tortellini
6 strips bacon, cut into small pieces
1 clove garlic, minced
1/4 cup chicken broth
1 cup heavy/whipping cream
4 ounces cream cheese, softened
1 cup freshly grated Parmesan cheese
Salt and pepper, to taste
Instructions
1. Boil a large pot of salted water for the tortellini. Start cooking the tortellini once the bacon is done, as it will only take a few minutes to cook.
2. Cut the bacon into small pieces. Fry it in a skillet over medium-high heat until crispy, which should take about 10 minutes.
3. Remove the pan from the heat and transfer the bacon to a paper towel-lined plate. Drain most of the bacon fat from the pan, leaving about 1 tablespoon.
4. Stir in the minced garlic, chicken broth, heavy cream, and softened cream cheese. Return the pan to medium heat, stirring until the sauce is smooth and reduced to your liking, approximately 5 minutes.
5. Stir in the grated Parmesan cheese and cooked bacon. Remove the pan from heat and toss the sauce with the drained tortellini. If the sauce is too thick, thin it with a few spoonfuls of hot pasta water before draining. Season with salt and pepper to taste.

11/30/2024

Mini Chinese sponge cakes, (Ma Lai Gao)
Ingredients
- 1 cup all-purpose flour
- 1/4 cup custard powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 large eggs
- 3/4 cup granulated sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions
Set up a steamer with boiling water. Ensure you have mini cake molds or cupcake liners ready.
In a bowl, sift together the flour, custard powder, baking powder, and baking soda. Set aside.
In a large bowl, beat the eggs with the granulated sugar until light and fluffy, about 5-7 minutes.
Mix in the milk, vegetable oil, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
Divide the batter evenly among the mini cake molds or cupcake liners, filling each about 2/3 full.
Place the molds in the steamer and steam over medium-high heat for about 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Remove the mini cakes from the steamer and let them cool slightly before serving.
TRESH CAKES

11/30/2024

Chinese Chicken Cabbage Stir-Fry 😍😋
Ingredients
1 tbsp butter
1 medium onion, sliced
2 cloves garlic, minced
1/2 head green cabbage, shredded
2 chicken breasts, thinly sliced
1/2 jalapeño pepper, finely diced
1 orange pepper, diced
1/2 cup chicken stock
2 tbsp oyster sauce
1 tbsp soy sauce
Salt and pepper, to taste
Instructions
Step 1: Prep the Ingredients
Thinly slice the chicken breasts into strips.
Slice the onion and orange pepper.
Mince the garlic and finely dice the jalapeño pepper.
Shred the cabbage.
Step 2: Cook the Chicken
In a large skillet or wok, melt the butter over medium-high heat.
Add the sliced chicken, season with a pinch of salt and pepper, and stir-fry for 5-7 minutes until cooked through and browned.
Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Vegetables
Using the same skillet, add the onion and cook for about 3 minutes until softened.
Stir in the garlic and jalapeño, cooking for another minute.
Add the shredded cabbage and diced orange pepper, followed by the chicken stock. Stir well to combine.
Step 4: Add Sauces
Stir in the oyster sauce and soy sauce, ensuring the vegetables are evenly coated.
Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender yet slightly crisp.
Step 5: Combine and Serve
Return the chicken to the skillet and mix with the vegetables and sauce.
Cook for another 2-3 minutes to heat everything through and allow the flavors to meld.
Taste and adjust seasoning with additional salt and pepper if needed.
Step 6: Serve
Serve the stir-fry hot, either on its own or over a bed of steamed rice or noodles.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4

11/30/2024

Chocolate Lava Brownie Cookies Recipe
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup semi-sweet chocolate chips
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips or chunks for the molten center
Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, melt the butter in the microwave or over low heat until fully melted. Stir in the sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the semi-sweet chocolate chips, ensuring an even distribution throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Press a few mini chocolate chips or chunks into the center of each dough ball to create the lava center.
8. Bake for 10-12 minutes, or until the edges of the cookies are set but the centers are still slightly soft and gooey.
9. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Enjoy these rich, molten center brownie cookies that are the perfect balance of gooey and fudgy!

11/30/2024

Creamy Spinach & Mushroom Lasagna
Ingredients 🛒
12 lasagna noodles, cooked
10 oz fresh spinach
8 oz mushrooms, sliced
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
3 cups Alfredo sauce
2 tbsp olive oil
1 clove garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions 🍳
Prep Spinach & Mushrooms: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute. Add mushrooms and cook until soft, about 5-6 minutes. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
Layer Lasagna: In a greased 9x13 baking dish, spread a thin layer of Alfredo sauce. Add 3 lasagna noodles. Top with some spinach-mushroom mixture, ricotta, mozzarella, and Parmesan. Repeat layers until ingredients are used, finishing with a layer of Alfredo sauce and mozzarella.
Bake: Preheat oven to 375°F (190°C). Cover the lasagna with foil and bake for 25 minutes. Uncover and bake for another 10-15 minutes until bubbly and golden.
Serve: Let the lasagna cool for 5 minutes before slicing. Garnish with fresh parsley and enjoy!
Prep Time ⏲️ 20 minutes
Cook Time ⏲️ 45 minutes
Total Time ⏲️ 1 hour 5 minutes
Servings 🍽️ 8
Calories 🔥 450 kcal (per serving

11/30/2024

One-Pan Garlic Herb Chicken with Potatoes & Green Beans 🍗🥔🌿
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: ~400 per serving
Ingredients
For the Chicken
4 boneless, skinless chicken breasts 🍗
2 tbsp olive oil 🛢
2 tsp garlic powder 🧄
1 tsp dried oregano 🌿
1 tsp paprika 🌶
Salt & black pepper to taste 🧂
For the Vegetables
3 cups baby potatoes 🥔 (quartered)
2 cups fresh green beans 🥦
2 tbsp olive oil 🛢
2 garlic cloves 🧄 (minced)
1 tsp dried thyme 🌱
1 tsp smoked paprika 🌶
Salt & pepper to taste 🧂
For the Sauce
1/4 cup chicken broth 🍲
Juice of 1 lemon 🍋
1 tbsp Dijon mustard 🥄
Directions
Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large baking dish.
Season the chicken: Rub chicken breasts with olive oil, garlic powder, oregano, paprika, salt, and pepper. Set aside.
Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
Assemble the dish: Nestle the chicken breasts on top of the veggies.
Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Serve & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!
Notes & Variations
Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans. 🌈
Make it spicy: Add a dash of chili flakes for a kick. 🌶
Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish. 🧀

Tasty Alisha

12/01/2024

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