Bubble Tea


  • 1/2 cup dried black boba pearls
  • 1 cup honey or 1/2 cup white sugar + 1/2 cup brown sugar
  • 3 black tea bags
  • 2 cups milk or almond milk or a few tablespoons (to taste) of sweetened condensed milk
  • Ice
  • Any additional flavorings such as syrups, frozen fruits (to be blended like a smoothie), flavored powders, or extracts


  1. Bring a large pot of water to a rolling boil over high heat. Add boba and continue to boil, stirring occasionally, for 15 minutes.
  2. Turn off the heat, cover, and let sit for 12 to 15 more minutes.
  3. While the boba pearls are boiling, make a simple syrup: combine 1 cup of water with honey or sugar in a saucepan and bring to a boil, stirring, over medium heat. Remove it from heat when it reaches a boil and set it aside until the pearls are ready.
  4. Steep the 3 tea bags in 2 cups of boiling water for 4 minutes and let cool.
  5. When the pearls are ready, drain them and then gently stir them into the syrup.
  6. Let sit for 15 minutes.
  7. Distribute the pearls into two glasses and then combine the tea, the milk, and any desired flavorings in a cocktail shaker with a few cubes of ice (this might be easiest to do one serving at a time– 1 cup of tea and milk).
  8. Shake the tea vigorously and then pour it into a glass. While some say the name “bubble tea” is derived from the boba pearls, others say that the foam (or bubbles) on top of the tea that forms when shaking it is the real reason for why it’s called bubble tea.
  9. If you’re wanting to use frozen fruit to make a smoothie, blend the 2 cups of tea, 2 cups of milk (or a few tablespoons of condensed milk), and about 3 cups of fruit in a blender until smooth. Pour over the pearls. Add additional simple syrup to taste.

Crunchy Ramen Noodle Salad

Crunchy Ramen Noodle Salad
This recipe is super easy to make, you really just throw all of the ingredients together in a large bowl and let it sit for a few minutes. The longer the salad sits, the better the flavor!


  • 24 ounces broccoli slaw
  • 12 ounces chicken flavor ramen noodles uncooked and broken up
  • 1 cup craisins
  • 1/2 cup sunflower seeds
  • 3 tablespoon sesame seeds
  • 1/4 cup granulated sugar
  • 3/4 cup apple cider vinegar
  • 3/4 cup vegetable oil


  • Chopped scallions
  • Shredded chicken


Combine all ingredients, including the seasoning packets from the ramen, in a large bowl and mix until evenly coated.

Asian Ramen Noodle Salad

Asian Ramen Noodle Salad
This colorful, healthy Asian ramen noodle salad full of fresh ingredients. Carrots, green and purple cabbage, edamame, scallions, toasted almonds and crunchy ramen noodles are all in this salad. The dressing is tangy, sweet, and loaded with Asian flavors! Add chicken to make it more protein packed!


  • 2 packages ramen noodles (discard seasoning)
  • 1/2 cup sliced almonds
  • 1 cup shelled edamame
  • 1 (12 oz) cabbage coleslaw mix
  • 2 cups purple cabbage (or just use more cabbage mix)
  • 1/2 cup matchstick carrots
  • 1 bunch scallions (greens only), chopped
  • 1/4 cup cilantro leaves, chopped
  • 1 (15 oz) can mandarin oranges, drained

Sweet Sesame Dressing

  • 1/2 cup oil (such as, canola or vegetable)
  • 1/2 cup cane sugar (honey or agave is fine too)
  • 3 tablespoon apple cider vinegar (or just use more rice vinegar)
  • 3 tablespoons rice vinegar (or just use more apple cider vinegar)
  • 1 tablespoon soy sauce
  • 1 1/2 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes


  1. Position a rack in the center of the oven and preheat the oven to 425 degrees F.
  2. Spread the broken ramen noodles and sliced almonds out onto a baking sheet and toss to combine everything.
  3. Bake for 5 minutes or until they just start to get toasty and golden.
  4. Remove from oven, allow to cool for 5 minutes.
  5. Add the ingredients of the dressing to a bowl and whisk in the oil. Alternately, you can add all the ingredients to a mason jar and just give it a good shake.

To assemble the salad: add all the ingredients together in a large bowl, toss to combine. Add the dressing when ready to serve. The salad is best eaten the first day, it will lose the crunchy favor over time.

Cook’s Notes

  • Toss in leftover cooked chicken cubes to make this a protein packed meal.
  • Use this salad to finish off leftover veggies in the fridge. Other suggestions include chopped kale, fresh broccoli florets, and red or green bell peppers.

Bacon Candle

Bacon Candle

  • Equal parts of bacon grease (warmed up so that it is liquefied and filtered), soy wax, and organic beeswax.
  • Optional: Colorants like candle coloring blocks, micas, etc.
  • A wick and vessel for containing the finished candle.


  • A pot filled half way with water, on a low boil
  • A 1-cup measuring cup
  • Something to filter your bacon grease if you haven’t done so already (coffee filters and a mesh strainer)
  • 2 pyrex (or heat-safe) measuring containers that have at least a 4 cup capacity.
  • Something to stir with – I like using disposable chopsticks.


  1. Prep your candle jar(s). Make sure they are clean and have a wick already placed in the center. I use a dab of high-temp hot glue to secure the wick to the base of the jar that way it doesn’t go squirming around.
  2. Make sure that your bacon grease is filtered and completely liquefied. I warm my grease up by submerging half the container in some simmering water for about 30 minutes and that seems to do the trick. Keep the bacon grease in a separate container while we’re doing the next step.
  3. Before your water starts to boil, set your Pyrex dish along the edge with the handle hanging over the side of your pot (This also requires you to have a not-so-high pot you’re boiling water in). This is my version of a double boiler and it works pretty well. If you’re just doing a small batch (i.e. enough candle for a lb of bacon) you can get away with doing this in a small sauce pan.
  4. Once your water starts to have a nice low boil, go ahead and add in your beeswax and let that melt completely. It will take about 5 minutes or more depending on how many candles you’re making.
  5. When your beeswax is melted completely add in any colorants if you’re wanting colored candles. If you don’t add this your candles will be a yellowish cream color. Stir till homogeneous. Pro Tip: When adding colorants to candles, keep in mind that the color will lighten up as it solidifies. If you want to test your color – grab some wax paper and put a little dot on it to cool. Once it has finished cooling that will be your candles final color.
  6. Add in your soy wax flakes and wait for them to melt.
  7. After everything has melted carefully remove your vessel from the water and pour the melted waxes into the container with the grease. It should not splatter or anything but since both are melted liquids – they will be hot!
  8. Mix completely and then pour into your candle jars. Pro Tip: If your wicks are being stupid and bending all over the place, use some tape to secure them so that they stand upright while the wax solidifies.
  9. Let your candles cool for at least 5 hours.

Pie Dough Roses

Cut rolled pie dough into circles (LOTS of circles). You place four circles in a row on your work surface, with each circle slightly overlapping. The circles are then rolled up into a log, the log is cut in half, and the cut sides of the ‘log’ are pinched inward to hold the little rose together. After that, you turn the cut side down and use your fingers to press the folds of dough downward to look like rose petals.

It’s easier than it sounds, promise. Just watch the video and you’ll be ready to make thousands of dough roses yourself. Or at least a few dozen.

Popcorn Bread

Popcorn Bread


  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 3/4 tablespoon dry yeast
  • 2 cups popped popcorn
  • 2 teaspoons salt
  • 2 eggs
  • 1/3 cup melted butter
  • 3 cups all-purpose flour
  • 2 tablespoons artificial movie theater butter


  1. Combine water and milk in a small pot. Heat gently to 112°F.
  2. Transfer the liquid to a small bowl and stir in the yeast and sugar. Let the yeast activate for about 10 minutes.
  3. Run popcorn through a blender or food processor until it is the consistency of cornmeal. Reserve about 4 tablespoons. Transfer the rest to a large bowl.
  4. Add the yeast mixture to the ground popcorn and salt.
  5. Next, add the eggs and cooled melted butter. While stirring with a rubber spatula, fold in the flour a little at a time.
  6. Knead the dough by hand for 5 minutes.
  7. Transfer to a clean bowl that has been lightly greased. Cover with cling wrap and leave in a warm spot for 30 minutes. Check the dough, punch it down and let it rise once more.
  8. Put dough out onto a work surface. Separate into 2 equal pieces.
  9. Roll into shape and place in greased bread pans.
  10. Let rise again until doubled in size.
  11. Brush the top with movie theater butter and sprinkle some of the reserved ground popcorn.
  12. Bake at 350°F for 35-40 minutes or until loaves are golden brown.
  13. Slice into thin slices.


Cheesecake Egg Rolls

Cheesecake Egg Rolls


For the Sauce

  • 2 cups chopped strawberries
  • 2 Tablespoons water
  • 2 Tablespoons sugar

For the Eggrolls

  • 2 (8-oz.) bars cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 12 eggroll wrapper
  • vegetable oil
  • Powdered sugar, for garnish


  1. In a small sauce pan over medium heat, combine strawberries, water and sugar.
  2. Stir to combine and bring to a simmer. Stir frequently and cook until thick and jammy, 3-4 minutes.
  3. Transfer to a medium bowl and set aside.
  4. In a large bowl, combine cream cheese with sugar, sour cream, vanilla, and kosher salt. Using a hand mixer, beat ingredients until fully combined.
  5. Place an egg roll wrapper on a clean surface in a diamond shape and spoon approximately 3 tablespoons cream cheese mixture into a line in the center. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water.
  6. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble.
  7. Add egg rolls and fry until golden, 1 minute per side.
  8. Transfer to a paper towel-lined plate to cool slightly.
  9. Plate, dust with powdered sugar, and serve with strawberry sauce.