Justin Eseller

Panda bear cookies and cream mochi 🐼 Mochi Ingredients: 100g glutinous rice flour 35g sugar 30g cornstarch 180ml milk A few drops of green food coloring 1tbsp vegetable oil Cornstarch for dusting and rolling cream: 1/2 cup heavy whipping cream 1/2 cup sugar 5 crushed up Oreos 1/2 tsp vanilla extract Instructions: 1.In a microwave safe dish add glutinous rice flour, cornstarch and sugar and mix. Add in milk then whisk until smooth. Cover with plastic wrap and poke holes with a fork or toothpick then microwave for 1 minute. Uncover and mix with a wet spatula then recover and microwave for an additional minute. 2.Uncover add in vegetable oil while dough is still hot and mix in until combined transfer to a lightly cornstarches surface, dust hands with cornstarch and knead until stretchy (if dough gets too sticky add more cornstarch onto dough/surface to help from sticking) once dough is stretchy it’s ready. 3.Roll out dough into a tube shape and cut off equal length pieces of dough I get around 9 pieces. 4.Lightly dust mochi pieces with cornstarch and roll out into small discs. 5.Make cream filling by whipping heavy whipping cream in a bowl on high until peaks form then add sugar, matcha powder and vanilla. 6.Place mochi discs into cookie cutout or cupcake tray to hold shape and fill with cream. Pinch ends to seal. Cut off excess with kitchen scissors to seal and place onto a plate.

Kronk’s Spinach puffs 🦙 Ingredients: 1 roll puff pastry 1 shallot 3 cloves garlic minced 2-3 pieces bacon 2 cups spinach 1 tsp dried dill 1 tsp salt 1/2 tsp black pepper 4 oz cream cheese softened 1/2 cup feta cheese 1/4 cup Parmesan 1 egg yolk 1 large egg for egg wash Instructions: Cook pieces of bacon and set aside. Then dice up 1 shallot and mince 3 cloves of garlic. Remove stems from spinach and chop into small pieces. In a pan on medium heat add olive oil then cook shallots and garlic until translucent. Then add in spinach and salt and pepper then allow spinach to cook down and add in dried dill. In a medium bowl add in cheeses then add in spinach mixture and 1 egg yolk then mix. Chop up bacon from earlier into bits and add to mixture. Roll out puff pastry and cut into 9 equal squares then place about to tbsp of spinach mixture onto middle of puff pastries. In a small bowl crack an egg and add about 1 tbsp of water then mix. With a pasty brush, brush two edges of pastry then fold and crimp ends tightly. Place onto a baking sheet and brush entire pastry with egg wash. Cook at 400 degrees Fahrenheit for about 18-20 minutes or until pastry is golden brown. Let cool completely then enjoy!

Tiana’s beignets from princess and the frog 🐸 👑 Ingredients: 0.25 oz of active yeast 1 1/2 cups warm water (110-120 degrees) 1 cup evaporated milk 1/2 cup white sugar 2 eggs 1 tsp salt 7 cups flour 1/4 cup shortening Vegetable oil for frying Honey Powdered sugar Instructions: 1.Active yeast by adding it to a bowl with the warm water and a tbsp of sugar cover for 5 minutes, mixture should be foamy. Then add to a big mixing bowl/mixer with evaporated milk, white sugar, eggs and salt. Add in 4 cups of flour then mix. 2.Add in shortening then mix in remaining 3 cups of flour 1 cup at a time. Once fully mixed together transfer to a greased bowl cover with plastic wrap or a dish towel and place in fridge for at least 2 hours until doubled in size. 3.Once risen punch out air from dough and roll out into a big rectangle. Then cut into squares. 4.Fry in oil about 2 minutes per side. Once dough is placed into oil it should rise it should float if not then oil isn’t hot enough. Place onto a plate covered with a paper towel to let cool and soak up excess oil. 5.Drizzle with honey then coat generously with powdered sugar and enjoy!

Corgi buns with my corgi son 🍞 modeled after Biscuit of course 🐶 Ingredients: 2&1/8 cups all purpose flour 1/2tsp salt 3/4cup warm milk 1/4cup granulated sugar 1tsp instant yeast 2tbsp softened butter Instructions: 1.add flour and salt to large bowl and mix. 2.in separate bowl add milk sugar and yeast and mix then let sit covered for 5 mins to activate yeast. 3.add wet ingredients to dry ingredients and mix. Add butter and mix until dough ball has formed. 4.let dough rise in a greased bowl covered in a warm place for at least an hour or doubled in size. 5.knead dough for a few minutes then separate into 4 pieces. 6.make corgi but shape by making two teardrop shapes and and three small balls of dough for tail and paws. Assemble and let rise on tray for 30 minutes. 7.cut out circles of foil and place over butts. Place in oven for 16-18minutes at 365 degrees Fahrenheit. 8.let cool completely then draw on paws with melted chocolate and enjoy.

“I like turtles” 🐢 turtle buns Ingredients matcha cookie dough: 1cup flour 1tsp Baking powder 100 grams Unsalted butter 1 Egg 1/3 cup Sugar 1 tsp Matcha 1/2 tsp vanilla Ingredients bread dough: 1/2 cup warm milk 1/2 tsp salt 1/4 cup sugar 2 tsp yeast 1 egg Tanzghong (1/4 cup bread flour, 1/2 cup water. Microwaved until thick) 2&1/2 cup bread flour 2&1/2 tbsp butter softened Instructions: 1.prepare cookie dough by creaming together softened butter and sugar then whisk in egg and vanilla. Then add in flour baking soda and matcha and fold in with a spatula until just combined. Separate dough into about 15 balls and chill in fridge for an hour while you prepare bread dough. 2.prepare bread dough by mixing together warm milk, sugar and yeast and letting sit covered with a dish towel for about 5 minutes until foamy. Then add to a mixer and add in egg, salt, and tanzghong, gradually add in flour to mixer once the flour has been added in add in softened butter then continue mixing or knead by hand for a few minutes. Form into a ball and place in a greased bowl covered with plastic wrap or a dish towel until doubled in size (about an hour) 3.once dough has proved to make turtles make 5 balls 1 larger one for the body and 4 smaller balls with 1 of the 4 being slightly larger for the head. 4.Remove cookie dough from fridge and roll out into disc and place onto the body of the turtle then scoring lines in it with a bench scraper or small knife to create the shell pattern. Once done preheat oven to 360 degrees Fahrenheit and cover turtles to let dough proof one more time before baking. 5.Once pre heated and proved bake at 360 degrees F for 12-13 minutes. When done remove from oven and let cool then draw on eyes with melted chocolate and use mini chocolate chips for the pupils. Let chocolate dry and enjoy! 🐢

Valentine’s dessert ideas: Chocolate lava cake 🌋 💕 Ingredients: 1/2cup unsalted butter 6oz semi sweet chocolate 2large eggs 2egg yolks 1/4cup granulated sugar 1/8tsp salt 2tbsp flour Instructions: 1.melt butter and chocolate in a bowl in the microwave stir until smooth. 2.in large mixing bowl mix eggs, egg yolks, sugar and salt. Whisk until thick and pale yellow. 3.fold chocolate mixture into bowl and fold in flour. 4.divide batter into 6 greased 4-5oz ramekins. 5.bake at 450 degrees Fahrenheit for 6-8 minutes, center should still be slightly jiggly. 6.let cakes cool for 1 minute then place small plate over ramekin, carefully flip over and remove ramekin. 7.dust with powdered sugar and garnish with berries if desired then enjoy!

Cheesecake brownies

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“I go by Fushiguro now”

cream puffs Craquelin ingredients: 60g butter 50g brown sugar 60g flour Cream puff ingredients: 130ml water 50g butter 70g flour 2eggs (I used 3) Cream ingredients: 1/2 cup of heavy whipping cream 1/4 cup powdered sugar 1-2tsp vanilla extract (Whisk all ingredients together until peaks are formed and place into a piping bag) Instructions: 1.make craquelin by adding softened butter, brown sugar, and flour to a bowl and mixing until combined together. Then transfer to parchment paper and roll out until thin then place in freezer. 2.in a small pot on medium heat add water and butter until it comes to a boil. Take off of heat and add and mix in flour. Once mixed place back on heat to cook. Mix on heat until light film forms on the bottom of pot then transfer to a bowl to let cool. 3.in separate bowl mix eggs. Once your cream puff mixture has cooled down (make sure it’s cooled so the eggs don’t end up getting cooked while mixing) add the eggs a little at a time. 4.once all mixed together transfer to a piping bag and pipe into circles about 2inches in diameter on a cooking tray lined with parchment paper. Take out craquelin from freezer cut out 2inch diameter circles and place on top. 5.bake at 380 degrees for about 20 minutes. Once done, let cool on tray then poke a small hole in bottom of cream puff with a knife. Once completely cooled carefully fill up cream puff with cream, dust with powdered sugar and enjoy.

Nutella sent me an awesome little care package that came with a nutella with my name on it! So were making Nutella puff pastry hearts for valentines day 🤎

Isnt it obvious 🕷️

Mochi frogs filled with matcha cream 🐸🍵 Mochi Ingredients: 100g glutinous rice flour 35g sugar 30g cornstarch 180ml milk A few drops of green food coloring 1tbsp vegetable oil Cornstarch for dusting and rolling cream: 1 cup heavy whipping cream 1 cup sugar 1tsp matcha powder 1/2 tsp vanilla extract Instructions: 1.In a microwave safe dish add glutinous rice flour, cornstarch and sugar and mix. Add in milk then whisk until smooth. Cover with plastic wrap and poke holes with a fork or toothpick then microwave for 1 minute. Uncover and mix with a wet spatula then recover and microwave for an additional minute. 2.Uncover add in vegetable oil while dough is still hot and mix in until combined transfer to a lightly cornstarches surface, dust hands with cornstarch and knead until stretchy (if dough gets too sticky add more cornstarch onto dough/surface to help from sticking) once dough is stretchy it’s ready. 3.Roll out dough into a tube shape and cut off equal length pieces of dough I get around 9 pieces. Then let rest for about half an hour. 4.Lightly dust mochi pieces with cornstarch and roll out into small discs. 5.Make cream filling by whipping heavy whipping cream in a bowl on high until peaks form then add sugar, matcha powder and vanilla. 6.Place mochi discs into cookie cutout or cupcake tray to hold shape and fill with cream. Pinch ends to seal. Cut off excess with kitchen scissors (I used excess mochi dough to make the eyes) to seal and place onto a plate. Draw on faces with edible markers and enjoy!

Nothing says Valentine’s Day like cream filled heart shaped donuts 💗🍩 Doughnut dough ingredients: 1cup warm milk (around 110degrees Fahrenheit or 43 degrees Celsius) 1tbsp instant yeast 1/3cup granulated sugar 2large eggs 6tbsp unsalted butter(melted slightly cooled) 1tsp vanilla extract 1/2tsp salt 4cups flour Cream ingredients: 1/2 cup heavy whipping cream 1/2 cup sugar 1/2 tsp vanilla extract Glaze ingredients: 2 cups powdered sugar 1/3 cup heavy cream 1/2 tsp vanilla Dough instructions: 1.whisk warm milk, yeast and sugar together cover and let sit for 5 minutes to let yeast activate. 2.add eggs, butter, vanilla, salt and 2 cups of flour mix then gradually add the remaining flour and knead until dough forms. 3.lightly grease a large bowl and place dough ball in bowl turning it on all sides to coat it in the oil. Cover with plastic wrap or clean kitchen towel and let rest in a relatively warm place for at least an hour or until doubled in size. 4.once dough has doubled punch the air out of it then transfer to a lightly floured surface. Knead for a few minutes then roll out dough until it is about 1/2 an inch thick then cut out shape of donut, I pinched the ends of mine to give it that ghost shape. 5.place cut out dough on a baking sheet loosely covered and let rise again while you prepare the oil for frying. 6.once oil has reached about 350 degrees Fahrenheit place dough into pot cook about 2 minutes per side. Let cool on a paper towel to soak up oil. 7.Once slightly cooled poke a small hole with a knife and move around inside slightly to make a hole for the cream. 8.Prepare piping cream by whipping heavy cream until peaks form. Add sugar and vanilla. Then place cream into a piping bag with a small tip and once donuts have fully cooled fill with cream. 8.prepare and dip donuts in glaze then let dry on a wire rack. And enjoy!

Creme Brulee has to be one of my favorite desserts. Ingredients: 2 cups of heavy or light cream 1tsp vanilla pinch of salt 1/8tsp 5 egg yolks 1/2 cup sugar Instructions: 1.preheat oven 325 degrees Fahrenheit. In a sauce pan over low/medium heat combine cream and salt until simmer then add in vanilla. 2.in a bowl beat yolks and sugar add a quarter of the warm cream to egg mixture then mix gradually add more of cream while mixing simultaneously. 3.pour mixture into four 6oz ramekins, place into a baking dish and fill with hot water about halfway up ramekin. 4.place in oven about 30-40mins (until sides have settled but middle is still unset. 5.place in fridge for a few hours, then sprinkle small layer of sugar on top, either torch with kitchen torch or place in oven under broiler.

Threw a Twilight themed birthday party for @Bri ✨🫶 🧛

Lemon chicken Alfredo 🍋🐔

Chocolate chip cinnamon roll cookies 🍪

This Double chunk chocolate chip cookie was in fact a little too sweet for me 🍪 Cookie dough ingredients: 1/2cup granulated sugar 3/4cup brown sugar 1tsp salt 1/2cup unsalted butter melted 1 egg 1tsp vanilla extract 1&1/4cups all purpose flour 1/2tsp baking soda 9 oz of semi sweet chocolate chopped up Instructions: 1.Prepare cookie dough by adding melted butter sugars and salt to a bowl, whisking until smooth and no lumps. 2.Whisk in egg and vanilla. 3.Add the flour and baking soda and fold in with a spatula until just combined. 4.Fold in chocolate chunks into dough then wrap dough in plastic wrap and chill in fridge for at least 30 mins. (I did the freezer for 30mins) 5.Roll dough into about 5oz balls and bake at 350 degrees Fahrenheit for 14-15 minutes or until edges just start to brown then let cool completely and enjoy!