Kalani Hale, 9 Crosby Street, New York, NY (2026)

08/27/2024

Korean Strawberry Milk (Vegan) 🍓🥛
This cafe-style Korean strawberry milk is sweet, fresh, and easy to make with just 4 simple ingredients. It's refreshing and packed with real strawberries for a delicious twist on classic milk!

Ingredients:
1 pound strawberries (finely diced, divided into 2 cups and ¾ cup)
¼ cup cane sugar (or brown sugar)
Squeeze of lemon juice
2-3 cups unsweetened non-dairy milk (such as soy, almond, or oat)
Instructions:
Macerate the Strawberries:

In a small bowl, mix ¾ cup of diced strawberries with 1 tbsp sugar. Stir well to coat and allow them to sit for a few minutes, which will draw out the juices. Set aside.
Make the Strawberry Syrup:

In a saucepan, combine the remaining 2 cups of diced strawberries with 3 tbsp sugar and a squeeze of lemon juice. Heat the mixture over medium heat until it starts to boil, then reduce to just above a simmer. Stir frequently for about 10 minutes, until the strawberries break down and the mixture becomes syrupy.
Once done, transfer the syrup to the fridge to cool completely.
Assemble the Strawberry Milk:

In a glass, add 2-3 tbsp of the cooled strawberry syrup. Pour in ¾ cup of non-dairy milk (like unsweetened soy milk) over ice.
Top with 1 tbsp of the macerated strawberries and stir everything to combine. You can adjust the sweetness by adding more syrup or strawberries as desired.
Serve & Store:

Enjoy your deliciously fresh and sweet Korean strawberry milk immediately. Store any leftover syrup and macerated strawberries in the fridge for future use.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3

This Korean strawberry milk is perfect for a light treat or even a breakfast refreshment!

08/27/2024

Bacon Cheeseburger Pasta 🥓🍔🍝

This Bacon Cheeseburger Pasta is a fun and delicious twist on the classic cheeseburger. With all the flavors of a juicy bacon cheeseburger mixed into a creamy pasta, this dish is sure to be a hit with the whole family!

Ingredients:

8 oz pasta (penne, rotini, or your favorite shape)
1 lb ground beef
6 slices bacon, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup ketchup
1/4 cup yellow mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika (optional)
1/2 cup beef broth
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Pickles, chopped (optional, for garnish)
Directions:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2: Cook the Bacon

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
Step 3: Cook the Ground Beef

In the same skillet with the bacon drippings, add the ground beef and chopped onion. Cook over medium heat until the beef is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
Step 4: Add the Garlic and Seasonings

Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the diced tomatoes (with their juice), ketchup, mustard, Worcestershire sauce, smoked paprika, and beef broth. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together.
Step 5: Combine the Pasta and Cheese

Add the cooked pasta to the skillet, stirring to coat it in the sauce. Stir in the shredded cheddar and mozzarella cheeses until melted and creamy. Season with salt and pepper to taste.
Step 6: Serve

Stir in the crispy bacon, reserving a bit for garnish. Serve the pasta hot, garnished with chopped parsley, extra bacon, and chopped pickles if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Servings: 4-6

08/27/2024

🥜🍫 Recipe: Peanut Butter Stuffed Brownies 🍫🥄

Ingredients:
For the brownie batter:

1 cup (2 sticks) unsalted butter
2 cups granulated sugar
1 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
For the peanut butter filling:

1 cup creamy peanut butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
👩‍🍳 Instructions:

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, melt the unsalted butter in the microwave.
Stir in granulated sugar, cocoa powder, and vanilla extract until well combined.
Add the eggs, one at a time, mixing well after each addition.
Gradually fold in the all-purpose flour and salt until just combined. Do not overmix.
In a separate mixing bowl, combine creamy peanut butter, powdered sugar, and vanilla extract for the filling until smooth and well mixed.
Spread half of the brownie batter into the prepared baking dish, smoothing it out evenly with a spatula.
Spoon dollops of the peanut butter filling evenly over the brownie batter in the baking dish.
Carefully spread the remaining brownie batter over the peanut butter filling, covering it completely.
Use a knife or spatula to swirl the brownie batter and peanut butter filling together gently.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove from the oven and let cool completely in the baking dish.
Once cooled, lift the brownies out of the baking dish using the parchment paper overhang.
Cut into squares and serve.
😋 Enjoy the decadent and indulgent Peanut Butter Stuffed Brownies for a delightful treat!

08/27/2024

Hawaiian Banana Bread😋💕😋
Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 very ripe banana, mashed
1 cup crushed pineapple (do not drain)
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup shredded coconut
Instructions
Preheat oven to 350 degrees.
In a large bowl, cream butter and sugar together with a mixer until light and fluffy. Add eggs, one at a time and beat to incorporate.
Stir in mashed banana and pineapple.
In a separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. Add to wet ingredients.
Stir in coconut flakes/shreds.
Pour mixture into a greased loaf pan (9×5). Bake for 60 minutes or until a toothpick inserted comes out clean.

08/27/2024

Decadent Hot Fudge Brownie Bread 😍🍫

Ingredients:

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup hot fudge sauce
1 cup chocolate chunks
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Gradually add the flour mixture to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture.
Stir in hot fudge sauce until well combined, then fold in chocolate chunks.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 420 kcal | Servings: 8 servings.

08/26/2024

Italian Cream Cake

- Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans

- For the Frosting:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, for topping

- Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add egg yolks, one at a time, beating well after each addition.
4. In another bowl, sift together the flour and baking soda.
5. Add the flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
6. Stir in the vanilla extract, coconut, and pecans.
7. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter.
8. Divide the batter evenly among the prepared pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
11. For the frosting, beat the cream cheese and butter together until smooth.
12. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
13. Spread frosting between layers and over top and sides of the cake.
14. Sprinkle chopped pecans on top of the cake for garnish.

- **Prep Time:** 20 minutes | **Cooking Time:** 30 minutes | **Total Time:** 50 minutes
- **Kcal:** 520 kcal per serving | **Servings:** 12 servings

08/26/2024

Chocolate Chip Cookie Dough Ice Cream Cake

🍫 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍫
1 pack of chocolate chip cookie dough (pre-made or homemade)
2 cups vanilla ice cream, softened
2 cups chocolate ice cream, softened
1/2 cup mini chocolate chips
1 cup chocolate fudge sauce
1 cup whipped cream
Chocolate chip cookies, for garnish
🍫 𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀 🍫
Preheat your oven to 350°F (175°C). Press the cookie dough into the bottom of a springform pan to create a thick crust. Bake for 10-12 minutes or until lightly golden. Let it cool completely.
Once the cookie crust has cooled, spread a layer of softened vanilla ice cream over it. Sprinkle half of the mini chocolate chips on top, then freeze for 1 hour.
Remove the cake from the freezer and spread a layer of softened chocolate ice cream on top of the vanilla layer. Sprinkle the remaining mini chocolate chips over the top, then freeze for another 1 hour.
Drizzle the chocolate fudge sauce over the top layer, then freeze for at least 4 hours or until completely set.
Before serving, remove the cake from the springform pan and top it with whipped cream and chocolate chip cookies for garnish.
Slice and serve immediately and enjoy 😋🍫🍫

08/26/2024

🍒🍰 Recipe: Cherry Cheesecake Chimichangas 🌯🧀

Ingredients:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup cherry pie filling
8 (8-inch) flour tortillas
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Vanilla ice cream (optional, for serving)
Additional cherry pie filling (optional, for topping)
👩‍🍳 Instructions:

In a mixing bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Spread a spoonful of cherry pie filling in the center of each flour tortilla.
Spoon a dollop of the cream cheese mixture over the cherry pie filling on each tortilla.
Fold the sides of each tortilla towards the center, then roll up tightly to form chimichangas.
In a shallow dish, mix together granulated sugar and ground cinnamon.
Brush each chimichanga with melted unsalted butter, then roll them in the cinnamon sugar mixture until evenly coated.
Place the chimichangas seam-side down on a baking sheet lined with parchment paper.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden and crispy.
Remove from the oven and let cool slightly before serving.
Serve warm, optionally topped with vanilla ice cream and additional cherry pie filling.
😋 Enjoy the indulgent and flavorful Cherry Cheesecake Chimichangas for a delightful dessert!

08/26/2024

Strawberry Seismic Cake

Explosion of Strawberry Delight

Recipe

Ingredients:

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
2 (8-ounce) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, diced
½ cup powdered sugar
Whipped cream for garnish (optional)
Directions:

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, ⅓ cup granulated sugar, and melted butter. Mix until well combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust.
In another mixing bowl, beat the cream cheese and ½ cup granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract until fully incorporated.
Gently fold in the diced strawberries.
Pour the batter over the crust, spreading it out evenly.
Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
Let the cake cool completely in the pan on a wire rack.
Refrigerate for at least 4 hours, or overnight.
Dust with powdered sugar and garnish with whipped cream before serving.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 65 minutes + chilling | Kcal: 380 kcal | Servings: 8 servings

08/26/2024

🥕🍍 CARROT PINEAPPLE SMOOTHIE 🍌🍊
🥕 1/2 cup carrots, chopped
🍍 1/4 cup pineapple, diced
🍌 1 banana
🍊 1/4 cup orange, peeled and segmented
🍯 1 tablespoon honey
🥛 1 cup almond milk
🧊 Ice cubes

08/26/2024

🍓 Very Berry Dessert Lasagna 🍇

🍽️ Indulge in this delightful, no-bake Very Berry Dessert Lasagna—a perfect summer treat layered with fresh strawberries, blueberries, creamy cheesecake, and a golden Oreo crust. This colorful dessert will be a showstopper at your next gathering!

Ingredients:
For Oreo Crust:

36 Golden Oreo cookies 🍪
½ cup unsalted butter, melted 🧈
For Strawberry Layer:

4.5 oz strawberry flavored gelatin (like Jello) 🍓
2/3 cup boiling water 💧
¾ cup cold strawberry Greek yogurt 🥄
1 cup diced fresh strawberries 🍓
2 ¼ cups Cool Whip 🍦
Cheesecake Layer:

½ cup unsalted butter, softened 🧈
1 cup powdered sugar 🍬
8 oz cream cheese, softened 🧀
1 ½ teaspoons vanilla extract 🍦
1 ¼ cups Cool Whip 🍦
For Blueberry Layer:

4.5 oz berry blue gelatin (like Jello) 🫐
2/3 cup boiling water 💧
½ cup cold blueberry Greek yogurt 🥄
1 cup fresh blueberries 🫐
2 ¼ cups Cool Whip 🍦
Topping:

2 ½ - 3 cups Cool Whip 🍦
6 oz white chocolate bar or block (for curls) 🍫
½ cup fresh blueberries 🫐
½ cup diced strawberries 🍓
Instructions:
Oreo Crust:
1️⃣ Ground the whole Golden Oreo cookies (with filling) in a food processor to fine crumbs.
2️⃣ Stir ½ cup melted butter into the crumbs until moistened. Press the mixture into a 9x13-inch dish and freeze to firm up.

Strawberry Layer:
3️⃣ Dissolve strawberry gelatin in 2/3 cup boiling water.
4️⃣ Whisk in ¾ cup cold strawberry Greek yogurt and stir in diced strawberries.
5️⃣ Mix in 2 ¼ cups Cool Whip, then pour over the Oreo crust. Freeze for 25-30 minutes to set.

Cheesecake Layer:
6️⃣ Cream together softened butter, cream cheese, powdered sugar, and vanilla until smooth.
7️⃣ Fold in 1 ¼ cups Cool Whip and spread evenly over the strawberry layer. Freeze for 10 minutes to firm.

Blueberry Layer:
8️⃣ Dissolve berry blue gelatin in 2/3 cup boiling water.
9️⃣ Blend blueberry Greek yogurt and fresh blueberries in a food processor, then whisk into the Jello mixture.
🔟 Stir in 2 ¼ cups Cool Whip and spread over the cheesecake layer.

Topping:
1️⃣1️⃣ Refrigerate until set, then spread 2 ½ - 3 cups Cool Whip on top.
1️⃣2️⃣ Create white chocolate curls by running a vegetable peeler along a chocolate bar and sprinkle them on top.
1️⃣3️⃣ Refrigerate for at least 2 hours or overnight.

Before serving, garnish with fresh blueberries and strawberries. Keep stored in the fridge.

08/26/2024

𝗣𝗲𝗮𝗰𝗵 𝗠𝗶𝗹𝗸𝘀𝗵𝗮𝗸𝗲𝘀 🍑

🍑 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 🍑
For the Peach Pie Filling:
4 large fresh peaches, diced (about 4 cups or 1.5 lbs)
¼ cup granulated sugar
2 to 3 tbsp brown sugar (adjust to taste)
¾ tsp vanilla extract
1 tsp lemon juice
¾ tsp cinnamon
¼ tsp nutmeg
1 ½ tsp cornstarch
1 ½ tsp water
For the Peach Milkshakes:
¾ cup milk
⅔ of the peach pie filling (prepared above)
3 cups vanilla bean ice cream
1 tsp vanilla bean paste (or vanilla extract)
½ tsp cinnamon (plus more to taste)
A pinch of nutmeg
For Serving:
Extra peach pie filling
Cinnamon sticks
Whipped cream
🍑 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 🍑
Prepare the Peach Pie Filling:
In a medium saucepan, combine the diced peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg.
Cook over medium heat for about 6 minutes, stirring occasionally until the mixture becomes bubbly and the peaches soften.
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the peach mixture and cook for an additional minute, until thickened.
Remove from heat and transfer the peach mixture to a medium bowl. Allow it to cool completely by refrigerating (10-15 minutes in the freezer speeds this up).
Make the Milkshakes:
Once the peach pie filling is cooled, add ⅔ of it to a blender along with the milk, vanilla bean ice cream, vanilla bean paste, cinnamon, and nutmeg.
Blend until smooth and creamy.
Serve and Store:
Pour the milkshake into glasses, topping each with a spoonful of the remaining peach pie filling.
Garnish with whipped cream and a cinnamon stick for a finishing touch.
Leftover milkshake mixture can be frozen and later enjoyed as peach ice cream.
Enjoy your refreshing and flavorful Peach Milkshakes 😋🍑🍑

Kalani Hale

08/27/2024

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