It seems like I’m constantly changing and transforming into a different version of myself every year, but one thing has stayed consistent throughout my life: my love for salted chocolate chip cookies. So I was ecstatic to find out Jae shares this enthusiasm and love for perfectly baked cookies.
Ah, there’s no better feeling than biting into a warm, crispy yet soft, homemade cookie as you silently people-watch outside in perfect weather (trust me, it’s a lot less creepy than it sounds haha). You can’t really go wrong with a chocolate chip cookie; however, there are marginal differences that can either make you feel like savoring every last bite or a cookie that just makes you feel like a ball of shit. I wanted to find the former.
I made it my mission to find the best recipe and baking technique because I know it will come in handy one day. This recipe is good enough to bribe your friends, cheer up somebody, or maybe even persuade your boyfriend/girlfriend into forgiving you after a fight. Haha.
Here’s what you need:
- 2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- sea salt for sprinkling
- 1 egg and 1 egg yolk
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup (1 1/2 stick) unsalted melted butter
- 1 tbsp vanilla extract
Here’s what you need to do:
- Preheat your oven to 350 degrees F.
- In a large bowl, beat your melted butter and sugars together.
- Add in the egg and mix until combined…then the egg yolk and mix until combined.
- Add in the vanilla and mix.
- Then, in another bowl, whisk together your flour, baking soda, and salt.
- Gradually add it to the sugar mixture and mix until just combined.
- Fold in the chopped chocolate.
- Spray on oil or butter up your baking sheet before scooping out 2-tablespoon sized balls onto your sheets.
- Chill in the refrigerator for 30 minutes.
- Bake for 12-15 minutes or until just lightly golden and set.
- Cool on the sheets for a few minutes before removing to a rack.
Go check out Crepes of Wrath for more info on this recipe! Jae and I also created an instructional video for your entertainment 🙂
What do you do when your mind says “no” but your heart says “hell yeah”? Jae and I faced this dilemma multiple times (too many to count lol) before finally pulling up to a McDonald’s drive-thru, immediately after our sweaty, productive gym session.
We caved. But you know what? Once in a while, you just need to devour a handful of crispy fries, a box of chicken nuggets, a McGriddle, a Big Mac, and a Sriracha chicken burger. No, it’s not excessive. And yes, I believe it’s good…for your soul 😉
That very first bite of our Big Mac sent a wave of nostalgia and triggered a fond memory of my brother and I fighting over the better toy in our McDonald’s Happy Meals. Ah, those were the good days…when our country wasn’t fixated on childhood obesity and we could eat as many fries and Happy Meals as our little hearts desired. Haha jk.
But I digress, Jae and I actually really enjoyed the classic McDonald’s options and it reminded us of why these fast food chains have been around for so long. Their menu is specifically designed to get us hooked…but I’m not complaining.
Watch us devour their menu and talk about a touchy subject:
I know what you’re thinking, “Ugh. Not ANOTHER ‘healthy’ recipe that tastes nothing like the real thing.”
I’m not gonna lie, this recipe doesn’t come even CLOSE to Ben & Jerry’s or your favorite brand of chocolate chip cookie dough. But if you’re seriously considering healthier alternatives to your favorite, creamy, mouth-watering ice cream, you should definitely try this out.
Who knew bananas are surprisingly good at imitating the texture and taste of regular ice cream?? The first time I made this, it blew my mind. If you’re not the patient type (*cough* me), the only annoying thing you have to worry about is waiting until the bananas are ripe and completely frozen.
Jae was also extremely surprised at how well these turned out (this means a lot coming from one of the most experienced foodie I know). All you need are these ingredients:
- Ripe and frozen bananas
- Vanilla extract
- Cacao nibs
Some helpful tips:
- Add in some medjool dates for additional sweetness
- Don’t let your bananas get TOO ripe if you don’t want a strong banana taste in your ice cream
- Add in cacao powder for a chocolate flavor
- Blend until the bananas a completely smooth and creamy (no frozen chunks left behind)
Check out our video here:
I want to introduce you to one of my favorite dishes: soondooboo. Soondooboo is a popular, soup-based, Korean tofu dish that will change your life.
As a kid, I’ve always felt bleh about tofu. I just found it extremely bland and unappetizing, but I’ve grown to appreciate it after tasting my way through a breadth of cuisines. Tofu can be extremely plain or unquestionably delicious depending on how you prepare it because it absorbs the flavors surrounding it.
Soondooboo is the prime example of this. The silky tofu effortlessly marinates around a thick, mild to spicy broth consisting of seafood, mushroom, meat, or vegetables. It’s consistency and flavor adapts to the broth surrounding it, which creates a delectable experience as you shove spoonfuls into your mouth.
It’s pretty clear I love this dish. Some people consider fried chicken, mashed potatoes, chocolate or fries as their comfort food. Soondooboo beats all of these dishes without a doubt in my book. There’s no better feeling than eating a piping hot bowl of soondooboo on a rainy day.
Jae and I talk about out pet peeves at the gym and relationship troubles as we share this delicious dish. Here’s a full video:
ATTENTION TO ALL LAZY COOKS! We have a solution.
How amazing is it that we can now have an amazing meal after two hours of just doing NOTHING? You can spend that time reading, watching reruns of The Office, walking your dog, or even participating in that yoga class you’ve always wanted to attend. Now you don’t have to focus all of your energy to the kitchen, praying you don’t burn down the house. You have better things to do.
This is why I’m in love with my Instant Pot. It never wastes my time, finishes what it promises, and is ALWAYS dependable. Who doesn’t want a best friend like that? If you’re a meat-lover, you can have fall-off-the-bone, super tender, and juicy meat in half the time you used to need!
Jae and I were hungry af and decided to throw this together for an amazing dinner. We were so delighted to find out our Instant Pot worked it’s magic on these short ribs. Here’s what you need to do to have the best short ribs of your life.
- 8 short ribs
- 1 white onion
- 1 garlic clove
- 2 cups of Brussel sprouts
- 1 cup chicken stock
- A container of thyme
- Red wine
- Sauté the onion and garlic in olive oil for about 10 minutes
- Place the cooked onion and garlic in a different pot
- Place ribs into the same pan and brown it on all sides
- Flip the ribs bone down
- Cover the ribs in red wine and reduce with pan cover on
- While the red wine is reducing, sauté the Brussel sprouts for 10 minutes
- Place all ingredients into your Instant Pot (ribs first)
- Cook for 35 minutes (on manual), high pressure and let it natural release (~40 minutes)
It turned out amazing and we can prove it to you guys through our video:
We all know who they are.
The one who sneaks in back-handed compliments. The one who knowingly dates your crush. The one who blabs your secrets to everyone. The one who gives you the smaller slice of pizza. The one who tells you not to wear that shirt because “it’s ugly”…when it’s objectively pretty flattering.
Let’s take a moment to thank that friend.
Thank you, deceitful, cunning, backstabbing, greedy “friends” for strengthening our judgement and helping us recognize fake from real. Seriously, IDFWU (shoutout to Big Sean).
Most people have several handfuls of “terrible friend” experiences by the time they graduate high school. It’s inevitable and I think all of us can relate…which is kind of a beautiful thing. The silver lining to this is that by the time we grow up, we learn to make quick judgements based on our gut feeling and first impression.
Jae and I talk about our experiences with fake friends while bonding over some delicious Korean cuisine for dinner. We were pretty much in complete food coma by the time this mukbang was over so we hope you guys enjoy! 🙂
I’ve used a fair share of face masks. Some of them seem pretty effective. Only a handful of them are ACTUALLY effective. And almost all of them are way too harsh for my skin.
A rule of thumb is: if there’s any burning sensation your face, you’re probably better off without it. Most of them have way too many chemicals we can’t pronounce or test out before actually using the product. So why not stick to basic, simple ingredients that are just as effective and guaranteed to work?
This solution came in a jar full of ooey-gooey magic for me: Manuka honey. Yeah. That’s right. HONEY.
I personally use it on blemishes (right after “accidentally” picking a pimple), dull skin, and rough areas on my face. As a result, I’ve been acne-free for quite some time 🙂 You have nothing to lose…but if you hate it, you can always use it for teas, baked goods, desserts etc. There are just so many use cases for this amazing nectar…you literally cannot go wrong with this purchase.
Watch me use Jae’s face as an example and slather Manuka honey all over him: