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Cozi vibes Dreams

08/07/2026

Purple Sweet Potato & Cheese Pastry 🍠🧀🥐✨

🧺 Ingredients:

- 300 g purple sweet potatoes, steamed
- 1 tbsp granulated sugar
- 1 tbsp sweetened condensed milk
- 6 sheets of pastry dough
- 150 g shredded mozzarella cheese
- 1 egg yolk, for brushing
- White sesame seeds, as needed

👩‍🍳 Instructions:

1. Peel and steam the purple sweet potatoes until tender.
2. Place the sweet potatoes in a bowl.
3. Add the granulated sugar and sweetened condensed milk.
4. Mash with a fork until smooth and creamy.
5. Place one sheet of pastry dough on a clean surface.
6. Sprinkle a little shredded mozzarella cheese in the center.
7. Add an appropriate amount of purple sweet potato puree.
8. Sprinkle more mozzarella cheese on top.
9. Cover with another sheet of pastry dough, then seal and press the edges firmly to prevent the filling from leaking out during baking.
10. Brush the surface of the pastry with egg yolk.
11. Sprinkle white sesame seeds on top.
12. Bake at 180°C (350°F) for 20 minutes, or until golden brown and crispy.
13. Remove from the oven and serve warm.

💡 Recipe Tips:

- Make sure the sweet potatoes are mashed until completely smooth for a soft and creamy filling.
- Don't overfill the pastry so it's easier to seal.
- Use good-quality mozzarella for the best melty, cheesy texture.
- It's best enjoyed while still warm, when the cheese is perfectly melted and gooey.

🍠🧀🥐✨ Purple Sweet Potato & Cheese Pastry is ready to serve!

Crispy and golden on the outside, soft, creamy, and irresistibly gooey on the inside. Give it a try!

07/21/2026

Honey Garlic Chicken Tenders

Wet Marinade

- 500 g chicken
- 1 egg
- 100 ml UHT milk
- 1 tsp chili powder
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp mushroom seasoning
- 1 tsp black pepper

Dry Coating

- 10 tbsp all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 tsp mushroom seasoning

Honey Garlic Sauce

- Honey (to taste)
- 3 cloves garlic, minced
- Butter
- 1 tbsp soy sauce

Instructions

1. Marinate the chicken with the wet marinade ingredients for at least 3 hours, or preferably overnight.
2. Combine all the dry coating ingredients. Coat each piece of chicken in the flour mixture, dip it back into the remaining wet marinade, then coat it again in the flour mixture. Repeat this double-coating process twice for an extra crispy texture.
3. Deep-fry the chicken until golden brown and crispy. Remove and set aside.
4. Melt the butter in a pan, then add the minced garlic, honey, and soy sauce. Cook until the sauce slightly thickens. Toss the fried chicken in the sauce until evenly coated. Serve and enjoy!

07/18/2026

Chocolate Cheese Balls

Ingredients

- 80 g glutinous rice flour
- 20 g all-purpose flour
- 20 g sugar
- 15 g butter
- 1 tsp cocoa powder
- 70–75 ml hot water
- 1/4 tsp baking powder
- Quick-melt cheese, cut into cubes (for filling)

Coating

- 2 tbsp chocolate milk powder
- 2 tbsp cocoa powder

Instructions

1. In a bowl, combine all the dry ingredients and mix well.
2. Gradually add the hot water while stirring. Add the butter and continue mixing.
3. Knead the dough until smooth and easy to shape.
4. Divide the dough into 6 equal portions. Flatten each piece, place a cube of quick-melt cheese in the center, then seal and roll into balls.
5. Let the dough balls rest for 30 minutes before frying.
6. Fry in nearly hot oil over medium heat until fully cooked and lightly crisp on the outside.
7. Mix the chocolate milk powder and cocoa powder, then coat the warm Chocolate Cheese Balls evenly before serving.

Note: Resting the dough for 30 minutes before frying helps achieve a better texture.

07/17/2026

Gil Gamja 🥔🥵

Inspired by:

Makes 10 servings

Ingredients

- 500 g potatoes, peeled and chopped
- 162 g water
- 125 g tapioca starch
- 2/3 tsp salt
- 1/2 tsp mushroom or chicken seasoning powder

Spicy Mayo Sauce

- 6 tbsp mayonnaise
- 6 tbsp chili sauce
- 1–2 tbsp sweetened condensed milk
- 1 tsp lime juice

Instructions

1. Add the potatoes and water to a blender. Blend until completely smooth.

2. Pour the mixture into a non-stick pan. Cook over low to medium heat, stirring constantly, until it becomes thick and translucent.

3. Turn off the heat. Add the tapioca starch, salt, and seasoning powder. Mix well until a smooth dough forms.

4. Transfer the dough to a piping bag. Snip off the tip and pipe the dough directly into hot oil. Fry over medium heat until golden brown and crispy.

5. Serve immediately with the spicy mayo sauce.

07/16/2026

Chocolate Choux Craquelin 🍫

Ingredients

Craquelin Topping

- 35 g powdered sugar
- 30 g margarine
- 40 g all-purpose flour
- 5 g cocoa powder

Choux Pastry

- 60 g margarine
- ¼ tsp salt
- 60 ml water
- 60 ml milk
- 70 g all-purpose flour
- 2 eggs

Chocolate Diplomat Cream

- 300 ml milk
- 25 g cornstarch
- 60 g granulated sugar
- 30 g cocoa powder
- 2 egg yolks
- 30 g dark compound chocolate
- Chocolate paste

Whipped Cream

- 300 ml cold heavy whipping cream

---

Instructions

🍫 Make the Craquelin Topping

Combine the powdered sugar, margarine, flour, and cocoa powder. Mix until smooth. Wrap the dough in plastic wrap, roll it out into a thin sheet, and chill for 30 minutes.

🍫 Make the Chocolate Pastry Cream

In a saucepan, combine the milk, cornstarch, sugar, cocoa powder, and egg yolks. Cook over medium heat, stirring constantly until the mixture boils and thickens.

Once it starts bubbling, add the dark compound chocolate and chocolate paste. Stir until fully melted and smooth. Set aside and let it cool completely.

🍫 Make the Diplomat Cream

Whip the cold heavy cream until stiff peaks form. Fold or mix it together with the cooled chocolate pastry cream until smooth and fluffy.

🍫 Make the Choux Pastry

In a saucepan, combine the water, milk, salt, and margarine. Bring to a boil.

Add the flour all at once and stir vigorously until the dough becomes smooth and pulls away from the sides of the pan.

Let the dough cool slightly, then add the eggs one at a time, mixing until the batter is smooth and glossy.

🍫 Pipe and Bake

Pipe the choux batter onto a baking tray lined with parchment paper.

Cut the chilled craquelin into circles and place one piece on top of each choux.

Bake in a preheated oven at 200°C (top and bottom heat) for approximately 25 minutes, adjusting the baking time according to your oven.

🍫 Fill the Choux

Allow the baked choux to cool completely. Fill each one generously with the chocolate diplomat cream and serve.

07/15/2026

Nashville Mozzarella 🧀🔥

Ingredients
2 blocks mozzarella cheese
2 tbsp all-purpose flour
3 eggs
100 g breadcrumbs
1 tsp garlic powder
1/2 tsp dried parsley
1/2 tsp paprika powder

Nashville Sauce
1 tbsp brown sugar
1 tbsp paprika powder
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
100 ml hot oil
1 tbsp honey
To Serve
Ranch sauce

Instructions
1.Cut the mozzarella into slightly flattened rectangular sticks. Coat each piece in flour, dip into beaten eggs, then coat with breadcrumbs. 2.Repeat the egg and breadcrumb coating once more. Make sure every surface is completely covered with no gaps. Freeze for about 1 hour.
3.Heat oil over medium-high heat. Fry the mozzarella sticks briefly until the breadcrumb coating is crispy and golden while the cheese inside just begins to melt. Remove and drain.
5.Make the Nashville sauce by combining the brown sugar, paprika powder, chili powder, garlic powder, and salt in a bowl. Carefully pour in the hot oil and stir until well combined. Add the honey and mix again until smooth.
6.While the mozzarella sticks are still hot, brush them generously with the Nashville sauce. Serve immediately with ranch sauce.

07/14/2026

Ebi Katsu Sando 🍤🥪🔥

Serves: 3

Ingredients

Shrimp Katsu

- 250 g peeled shrimp
- 1 egg white
- 1/2 tsp salt
- 1/3 tsp black pepper
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 whole egg, beaten
- Panko breadcrumbs, as needed

Spicy Egg Mayo

- 2 hard-boiled eggs
- 2 tbsp Japanese mayonnaise
- 2 tbsp sweetened condensed milk
- 4 tbsp Red1 Chili Sauce

Other Ingredients

- 1/8 head of cabbage, thinly shredded
- Ice water, as needed
- 6 slices of sandwich bread
- Red1 Chili Sauce, for serving

Instructions

1. Roughly chop one-third of the shrimp. Blend the remaining shrimp with the egg white, salt, black pepper, and cornstarch until smooth. Combine with the chopped shrimp and mix well.

2. Wet your hands with water, divide the mixture into 3 equal portions, and shape each into a round patty. If the mixture is too soft to shape, chill it in the freezer for 10–20 minutes first. Once shaped, cover and freeze for about 30 minutes.

3. Soak the shredded cabbage in ice water and refrigerate for at least 5 minutes. Drain well before using.

4. To make the spicy egg mayo, roughly chop the hard-boiled eggs. In a bowl, combine the Japanese mayonnaise, sweetened condensed milk, and Red1 Chili Sauce. Mix well, then fold in the chopped eggs.

5. Coat each shrimp patty with flour, dip in the beaten egg, then coat evenly with panko breadcrumbs. Deep-fry over medium heat until crispy and golden brown. Remove and drain.

6. Assemble the sandwich by placing the shredded cabbage on a slice of bread, followed by the shrimp katsu. Spoon the spicy egg mayo generously over the top, then cover with another slice of bread. Wrap tightly with plastic wrap, slice in half, and serve with extra Red1 Chili Sauce.

07/13/2026

Dubai Chewy Choco🍫

Ingredients:
30 g unsalted butter
120 g marshmallows
12 g cocoa powder
8 g milk powder
1–2 tbsp cocoa powder (for coating)
Filling:
2 tbsp unsalted butter
120 g kataifi (kunafa) pastry
200 g pistachio paste
1 tbsp tahini
A pinch of salt

Instructions:
1.Prepare the filling: Melt the butter in a pan. Add the kataifi pastry and cook over the lowest heat until it becomes completely dry and golden brown.
2.Let the kataifi cool slightly, then mix in the pistachio paste, tahini, and a pinch of salt. Stir until well combined. If the mixture is too soft, chill it in the refrigerator for about 10 minutes. Once it becomes firm enough to shape, scoop about 30 g of filling and roll it into balls. Refrigerate again until firm.
3.Melt the butter in a non-stick pan. Add the marshmallows and cook over low heat until melted.
4. When the marshmallows are about 80% melted (with a few small pieces still visible), turn off the heat. Add the cocoa powder and milk powder, then stir until smooth and fully combined.
5. Transfer the mixture onto a silicone mat lightly greased with vegetable oil. Let it cool until it is warm but comfortable to handle.
6. Lightly grease your hands or gloves with vegetable oil. Take about 23–25 g of the chocolate mixture and flatten it into a disc. Place a pistachio filling ball in the center, wrap the mixture around it, and seal well. Coat each piece with cocoa powder. Refrigerate for 10–15 minutes, then serve.

07/12/2026

Nutella, Banana & Strawberry Puff Pastries 🍓🍌🍫

07/12/2026

Lost among the flowers, I found a little peace, a little joy, and a reminder that beautiful things bloom in their own time. 🌸✨

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