Natalia Miron

11/08/2026

Christmas Red Velvet Cinnamon Rolls❤️🎄 Ingredients Dough 250g (1 cup) warm whole milk 7g (2¼ tsp) instant yeast 70g (⅓ cup) granulated sugar 1 large egg 1 egg yolk 75g (⅓ cup) melted unsalted butter 500g (4 cups) all-purpose flour 15g (2 tbsp) cocoa powder 1 tsp vanilla extract 1 tsp salt Red gel food coloring Christmas sprinkles Cinnamon Filling 100g (7 tbsp) softened unsalted butter 150g (¾ cup packed) brown sugar 2 tbsp ground cinnamon Cream Cheese Frosting 120g (½ cup) cream cheese 50g (3½ tbsp) softened unsalted butter 100g (¾ cup) powdered sugar 1 tsp vanilla extract 1–2 tbsp milk Instructions Mix warm milk, yeast, and sugar.let sit for about 5-10mins. Add the egg, egg yolk, butter, vanilla and red food coloring. Mix until combined. Add flour, cocoa powder and salt, then knead until a dough forms. knead for 8–10 minutes until smooth and elastic. Cover and let rise until doubled in size. Roll the dough into a 40 × 30 cm rectangle. Spread softened butter over the surface, then sprinkle with brown sugar, cinnamon and sprinkles, Roll tightly and cut into 10–12 rolls. Arrange in a greased baking pan, cover, and let rise until puffy. Bake at 175°C (350°F) for 20–25 minutes. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix until creamy. Spread over the warm cinnamon rolls and finish with Christmas sprinkles. Enjoy ✨

11/07/2026

Crinkle Cookies 🍪🎄❄️ Ingredients 150 g powdered sugar 50g butter 2 eggs 180g all-purpose flour 1 teaspoon baking powder A pinch of salt ½ teaspoon vanilla extract 35 g cocoa powder Instructions In a large bowl, mix the eggs and powdered sugar until well combined, Add the melted butter and vanilla extract, then mix well, Add the cocoa powder and mix until smooth, In a separate bowl, combine the flour, baking powder, and salt, Gradually add the dry ingredients to the chocolate mixture and mix until a soft dough forms, Cover the dough and refrigerate for 1–2 hours until firm. Preheat the oven to 180°C (350°F). Scoop the dough into small balls and Roll each ball generously in powdered sugar until fully coated. Place the cookies on a baking tray lined with parchment paper, leaving space between them, Bake for 10–12 minutes until the cookies develop beautiful cracks on top. Let them cool before serving. Enjoy✨

11/04/2026

10/20/2026

S’mores Brownie cookies🍫🍪✨ Ingredients: ½ cup (113g) unsalted butter softened ¾ cup (150g) brown sugar ¼ cup (50g) granulated sugar 1 large egg 1½ tsp vanilla extract 1 cup (130g) all-purpose flour ⅓ cup (30g) unsweetened cocoa powder ½ tsp baking soda ½ tsp salt ¾ cup chocolate chips graham crackers, marshmallows, and hersheys chocolate. Instructions Cream the butter and sugars together until fluffy, add the egg and vanilla and mix well. Whisk the flour, cocoa powder, baking soda and salt together then mix into the wet ingredients until just combined and fold in the chocolate chips. On a parchment-lined baking sheet, lay out graham crackers. Top each with a piece of chocolate then a marshmallow. Scoop dough, flatten slightly, and wrap it around each s’mores stack, sealing the edges. Bake at 350°F (175°C) for 9-12 minutes or until edges are set and centers are soft. Cool for 5-10 minutes before transferring to a wire rack. Top with a Hershey’s chocolate while still warm. Enjoy✨

10/18/2026

Chocolate Nutella Stuffed Fluffy Pancakes 🥞🍫✨ Ingredients: 200g all-purpose flour 30g unsweetened cocoa powder 2 tsp baking powder 40g sugar ½ tsp salt 2 eggs 160g Greek yogurt 100ml buttermilk 30g melted butter 1 tsp vanilla extract Nutella Powdered sugar Instructions Whisk together the eggs, Greek yogurt, buttermilk, melted butter, vanilla and sugar until smooth. Add the flour, cocoa powder, baking powder and salt. Mix gently until just combined. Let the batter rest for 5 minutes. Pour a little batter into a lightly buttered pan over low-medium heat. Add a spoonful of Nutella to the center, then cover with more batter. Cook until bubbles appear and the edges begin to set. Carefully flip and cook the other side until golden and fluffy. Dust with powdered sugar. Enjoy ✨

10/11/2026

Buldak XXTRA Hot Cheetos Rolls 🌶️🧀🔥 Ingredients For the Creamy Buldak Noodles 1 pack Buldak noodles 2 slices Colby Jack cheese 1 slice American cheese Kewpie mayo Ketchup Minced garlic Chili oil Green onions, chopped Buldak sauce, to taste Buldak seasoning powder, to taste Milk For the Rolls Rice paper sheets Sausage, cut into long thin slices and cooked Shredded mozzarella cheese For the XXTRA Hot Cheetos Coating All-purpose flour 2 eggs, beaten XXTRA Flamin’ Hot Cheetos, finely crushed Oil, for frying For Garnish Kewpie mayo Eel sauce Furikake Green onions, chopped Instructions Cook the Buldak noodles until about halfway done, then drain and set aside. In a pan over low to medium heat, add the Colby Jack cheese, American cheese, Kewpie mayo, ketchup, minced garlic, chili oil, and chopped green onions. Mix until the cheese melts and everything is well combined. Add the Buldak sauce and seasoning powder and mix well. Pour in a splash of milk and stir until smooth and creamy. Add the half-cooked Buldak noodles and toss until completely coated in the cheesy sauce. Cook for another 1–2 minutes, then remove from the heat and let cool slightly. Cut the sausage into long, thin slices and cook until lightly browned. Set aside. Briefly dip a rice paper sheet in water until slightly softened, then place it on a clean surface. Add the cooked sausage, creamy Buldak noodles, and shredded mozzarella cheese. Fold the sides of the rice paper inward, then roll tightly to completely seal the filling. Repeat with the remaining rolls. Coat each roll first in all-purpose flour, then dip into the beaten eggs, and finally coat generously with the finely crushed XXTRA Flamin’ Hot Cheetos. Heat oil over medium heat and fry the rolls until crispy on all sides. Transfer to a paper towel-lined plate to remove any excess oil. Drizzle with Kewpie mayo and eel sauce, then garnish with furikake and chopped green onions. Serve immediately while hot, crispy, spicy, and extra cheesy!

10/10/2026

My viral Peruvian-style chicken served with coconut rice and this time a fresh mango avocado salsa. One of my most popular recipes, If you haven’t tried it yet, you NEED to!! ❤️ FOR THE CHICKEN + MARINADE (serves 3) • 1.5 lb / 700 g chicken (breasts, boneless thighs or tenders) • 4 garlic cloves, minced • 2 tbsp soy sauce • 2 tbsp Aji Amarillo paste • 2 tbsp fresh lime juice (1 lime) • olive oil • 2 tsp brown sugar • 1 tsp ground cumin • 1 tbsp smoked paprika • 1 tsp dried oregano • salt and black pepper AJI VERDE (THE GREEN SAUCE) • 1 packed cup/30 g fresh cilantro • 2–3 fresh jalapeños (seeded, ribs removed) • 2–3 garlic cloves • ⅔ cup/150 g sour cream • 2 scallions (green part only) • 1 tbsp lime juice • 2 tbsp olive oil • salt and pepper to taste Blend until smooth and creamy. MANGO AVOCADO SALSA * 1 big ripe mango, diced * 1-2 avocado, diced * ½ red onion, finely chopped * Zest of ½ lime * Fresh cilantro, chopped * Salt and black pepper to taste * A drizzle of honey COCONUT RICE • 250 g / 1¼ cup washed basmati rice (soaked 1 hour, drained) • 13.5 oz / 400 ml coconut milk • 1 tsp salt INSTRUCTIONS 1. Mix chicken with all marinade ingredients and let marinate for at least 30 minutes. 2. Add rinsed rice, coconut milk, water and salt to a saucepan. Bring to a gentle boil, cover and simmer on low for 12–15 minutes. Let steam for 10 minutes, then fluff. 3. Blend all aji verde ingredients until smooth and creamy. 4. For the salsa, gently toss together mango, avocado, red onion, lime zest, cilantro, salt and pepper. 5. Sear chicken in a hot pan until golden and cooked through, Cooking time depends on the cut and thickness. Let rest before slicing. 6. Serve the chicken over fluffy coconut rice with plenty of creamy aji verde and fresh mango avocado salsa. Enjoooy! 🫶

10/06/2026

Pack my lunch with me 💗 Tru Fru