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Air Fryer Recipe, Los Angeles, CA (2025)

12/06/2025

Garlic-Butter Steak Bites Pasta

Juicy steak cubes seared in fragrant garlic butter, served over creamy Parmesan Alfredo pasta.
Ingredients
1.5 pounds sirloin steak, cut into bite-sized cubes
3 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, minced
Recipe in First Coʍmеոτ

11/23/2025

Caramel Pecan Chocolate Chip Pound Cake

Ingredients

For the Pound Cake

1 cup (226g) unsalted butter, softened

1 ½ cups (300g) sugar

4 large eggs, room temperature

2 cups (240g) all-purpose flour

1 tsp (4g) baking powder

½ tsp (3g) salt

½ cup (120ml) whole milk

2 tsp (10ml) vanilla extract

1 cup (170g) mini chocolate chips or finely chopped chocolate

For the Caramel Drizzle

1 cup (240g) caramel sauce (store-bought or homemade)

For the Topping

½ cup (60g) chopped pecans

½ cup (80g) chopped chocolate or mini chocolate chips

Instructions

Start by letting the butter and eggs warm a little on the counter; this helps the batter come together with a silky softness. When the butter is ready, cream it with the sugar until it turns pale and fluffy, filling the bowl with a sweet buttery cloud. One by one, the eggs slip in, each one blending until you have a smooth golden mixture that already smells delicious.

In another bowl, the flour, baking powder, and salt come together, waiting patiently. The dry ingredients join the batter in gentle additions, alternating with the milk until everything blends into a thick, velvety pound cake base. The vanilla follows, and finally the chocolate chips fold through the batter like tiny pockets of happiness.

The batter settles into a greased loaf pan, smoothing itself into the corners. As it bakes at 350°F (175°C) for about 55–65 minutes, the kitchen fills with the comforting aroma of butter and chocolate. When a toothpick comes out clean, the cake rests a moment, still warm and soft.

Now the magic begins. Warm caramel flows slowly over the top, dripping down the sides in glossy ribbons. A shower of chopped pecans and extra chocolate lands over the warm caramel, sticking beautifully and creating that indulgent, crunchy crown you see in the photo.

Let the caramel set just slightly — or dive in while it’s warm and melty for the full experience.

11/21/2025

Chocolate Chip Cookies Recipe

Ingredients:
1 cup (225g) unsalted butter, softened
1 cup (200g) brown sugar
½ cup (100g) white sugar
2 large eggs
2 tsp vanilla extract
2 ¼ cups (280g) all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups (340g) semi-sweet chocolate chips

Instructions:
1. Preheat oven to 180°C (350°F).
2. In a bowl, cream together butter, brown sugar, and white sugar until fluffy.
3. Beat in the eggs one at a time, then add vanilla extract.
4. In another bowl, whisk together flour, baking soda, and salt. Gradually add to wet mixture.
5. Fold in chocolate chips.
6. Scoop dough onto a baking sheet, leaving space between cookies.
7. Bake for 10–12 minutes, or until edges are golden.
8. Let cool slightly before serving.

11/17/2025

Creamy Lobster Fettuccine Alfredo
A luxurious dinner idea that turns any night into a gourmet moment!

Ingredients:

12 oz fettuccine pasta

2 lobster tails (steamed or boiled, meat removed and chopped)

2 tbsp butter

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup freshly grated parmesan cheese

Salt & cracked black pepper to taste

1 tbsp chopped parsley (plus extra for garnish)

Juice of ½ lemon

Optional: charred lemon slices for serving

🍽️ How to Make It :

1️⃣ Cook the Fettuccine:

Boil pasta in salted water until al dente, then drain. Toss with a bit of olive oil to keep from sticking. This is your comfort pasta base and creamy sauce carrier.

2️⃣ Sauté the Lobster:

In a large skillet, melt butter and add lobster meat. Sauté gently with garlic for 2–3 minutes. This gives you that buttery seafood flavor hit and a next-level protein upgrade.

3️⃣ Whip Up the Alfredo Sauce:

Pour heavy cream into the skillet, bring to a light simmer, and stir in parmesan. Season with salt, pepper, and lemon juice. This sauce is ultra creamy, cheesy perfection and the soul of this fancy dinner.

4️⃣ Toss & Combine:

Add the cooked fettuccine to the sauce and toss to coat every strand. Fold in chopped parsley and lobster for a restaurant-worthy pasta moment and an elegant comfort food twist.

5️⃣ Plate & Finish:

Serve hot, topped with extra lobster pieces, parsley, and charred lemon slices for that fresh citrus balance and gourmet dinner glow-up.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Serving: 2–3 people
Calories: ~700 per serving | Protein: ~36g per serving

11/17/2025

“Chocolate. Strawberries. Cheesecake. Three legends, one dessert! 🍓🍫 This Rich Chocolate Strawberry Swirl Cheesecake is pure heaven in every bite!”

🍓🍫 RICH CHOCOLATE STRAWBERRY SWIRL CHEESECAKE — RECIPE
Ingredients
For the Crust

2 cups chocolate cookie crumbs (Oreos or similar)

6 tbsp melted butter

For the Cheesecake Filling

24 oz (680 g) cream cheese, softened

1 cup granulated sugar

1 cup sour cream

3 large eggs

1 tsp vanilla extract

½ cup melted dark chocolate (cooled slightly)

For the Strawberry Swirl Sauce

2 cups strawberries (fresh or frozen)

¼ cup sugar

1 tbsp lemon juice

1 tbsp cornstarch + 1 tbsp water

For Decoration

Fresh strawberries

Chocolate drizzle

Whipped cream (optional)

Instructions
1. Make the Strawberry Swirl

Add strawberries, sugar, and lemon juice to a saucepan.

Simmer 5–7 minutes until juicy.

Add cornstarch slurry and cook until thick.

Blend smooth (optional).

Cool completely.

2. Make the Crust

Mix cookie crumbs + melted butter.

Press into a springform pan.

Bake 10 minutes at 350°F / 175°C.

3. Make the Cheesecake Filling

Beat cream cheese + sugar until creamy.

Mix in sour cream and vanilla.

Add eggs one by one.

Stir in melted dark chocolate.

4. Assemble

Pour cheesecake batter over the crust.

Spoon strawberry sauce on top.

Use a knife to swirl gently.

5. Bake

Bake at 300°F / 150°C for 55–70 minutes.

The center should jiggle slightly.

Cool fully, then chill 6 hours or overnight.

6. Decorate

Top with:

Fresh strawberries

Melted chocolate drizzle

Whipped cream (optional)

11/16/2025

Oreo Pancakes

Ingredients

Dry Ingredients
• All-purpose flour – 2 cups (250g)
• Baking powder – 2 tsp
• Sugar – 3 tbsp (38g)
• Salt – ¼ tsp
• Crushed Oreo cookies – 1 cup (about 10 cookies / 100g)

Wet Ingredients
• Milk – 1½ cups (360ml)
• Melted butter or vegetable oil – 3 tbsp (45g)
• Egg – 1 large
• Vanilla extract – 1 tbsp

Optional Oreo Cream Drizzle
• Cream from Oreo cookies – filling from 8–10 Oreos
• Warm milk – 2–3 tbsp (to thin it)

Instructions

Whisk the flour, baking powder, sugar, salt, and crushed Oreos in a bowl. In another bowl, mix the milk, melted butter, egg, and vanilla until smooth. Pour the wet mixture into the dry ingredients and mix gently until just combined. Batter should be thick and creamy—add a little more milk if too thick.

Heat a lightly greased pan on medium heat. Scoop some batter onto the pan and cook until bubbles form on the surface and the edges look set, then flip and cook the other side until fluffy and cooked through.

For the drizzle, mix the removed Oreo cream with warm milk until smooth, then drizzle over the pancakes. Top with more crushed Oreos if desired.

11/16/2025

CHEESY CHICKEN PASTA 🍝
Ingredients You’ll Need

🍝 Pasta:
12 oz pasta (penne or rotini)
🍝 Chicken:
2 tablespoons olive oil
1 pound boneless skinless chicken breast (cut into bite-sized pieces)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
🍝 Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Dijon mustard (optional)
🍝 Garnish:
Chopped parsley

11/09/2025

**White Chocolate Raspberry Cheesecake**

**Servings:** 10–12
**Preparation Time:** 25 minutes
**Baking Time:** 55–65 minutes
**Chilling Time:** At least 6 hours (overnight preferred)

**Ingredients**

*Crust*
• 1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

*Filling*
• 24 oz (3 packages) full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 8 oz high-quality white chocolate, melted and slightly cooled
• ¾ cup sour cream
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon all-purpose flour
• Pinch of salt

*Raspberry Swirl & Topping*
• 1 ½ cups fresh or frozen raspberries
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• Optional: extra fresh raspberries and mint leaves for garnish

**Preparation Steps**

1. Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan tightly with heavy-duty foil to prevent leaks. Grease the pan lightly.

2. *Make the crust:* Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Cool while preparing filling.

3. *Prepare raspberry swirl:* In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, mashing berries as they soften. Strain through a fine sieve to remove seeds. Cool completely.

4. *Make the filling:* Beat cream cheese and sugar until smooth and creamy. Add melted white chocolate and mix until fully incorporated. Blend in sour cream and vanilla. Add eggs one at a time, mixing just until combined. Gently fold in flour and salt.

5. Pour half the filling over the cooled crust. Drop 2–3 tablespoons of raspberry sauce over the surface and swirl gently with a knife. Pour remaining filling on top. Add a few more spoonfuls of raspberry sauce and swirl again.

6. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water to reach halfway up the sides of the springform (water bath). Bake for 55–65 minutes, until edges are set and center is slightly jiggly.

7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove, cool completely on a wire rack, then refrigerate for at least 6 hours — preferably overnight.

8. Before serving, carefully run a knife around the edge and release the springform. Top with fresh raspberries and mint, if desired.

💖 Love this? Give it a ❤️ and SHARE with your dessert squad! Tag someone who needs this in their life!

11/07/2025

King Crab Legs

11/06/2025

Apple Pie Stuffed Cheesecake

Ingredients:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
4 (8 oz) packages cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups apple pie filling
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup caramel sauce optional

Directions:
Preheat the oven to 325F and grease a 9-inch springform pan.
Mix graham cracker crumbs and melted butter until combined and press into the bottom of the pan to form a crust.
Beat cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until blended.
Add eggs one at a time, beating well after each addition.
Gently fold in apple pie filling, cinnamon, and nutmeg.
Pour the mixture over the crust and smooth the top.
Bake for 60-70 minutes until the center is set.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Drizzle with caramel sauce if desired and serve.

Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Kcal: 550 kcal

11/06/2025

Apple Muffins

Ingredients
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• ¼ tsp nutmeg (optional)
• ¼ tsp salt
• ½ cup (120ml) vegetable oil or melted butter
• ¾ cup (150g) brown sugar
• 2 large eggs
• ½ cup (120ml) milk or buttermilk
• 1 tsp vanilla extract
• 1½ cups (180g) peeled and finely chopped apples (about 2 medium apples)
• 2 tbsp honey or maple syrup (optional, for extra moisture)

Instructions

Preheat your oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.

In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In another bowl, whisk together oil, brown sugar, and eggs until smooth. Add milk, vanilla extract, and honey (if using), and mix until combined.

Fold the dry ingredients into the wet mixture gently until just combined — do not overmix. Stir in the chopped apples until evenly distributed.

Spoon the batter into the muffin cups, filling each about ¾ full.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

11/04/2025

❤️ Red Velvet Chocolate Layer Cake

Soft, moist red velvet cake with a hint of cocoa, layered with silky cream cheese frosting...
Every slice is elegant, every bite is bliss 🎂✨

⸻

🛒 Ingredients

For the Cake:
• 2.5 cups (310 g) flour
• 1.5 cups (300 g) granulated sugar
• 1 cup (240 ml) vegetable oil
• 1 cup (240 ml) buttermilk
• If you don't have buttermilk: 1 cup milk + 1 tablespoon vinegar/lemon juice → let sit for 10 minutes ✅
• 3 large eggs
• 2 tablespoons cocoa (add an extra 1/2 tablespoon for a darker color)
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• Red food coloring (gel preferred)

Cream Cheese Frosting:
• 400 g cream cheese
• 200 g butter (at room temperature)
• 4 cups powdered sugar
• 1 teaspoon vanilla

⸻

🧁 Preparation

1️⃣ Cake batter
1. Preheat the oven to 350°F (175°C).
2. Grease three 8-inch (20 cm) round cake pans and line the bottoms with parchment paper.
3. Sift the flour, cocoa, and salt together in the same bowl.
4. In a separate bowl, mix the oil and sugar until creamy.
5. Add the eggs one at a time and continue mixing.
6. Add the vanilla and food coloring.
7. Alternately add the flour mixture and buttermilk.
• Do not overmix, just until combined.
8. Fizz the baking soda with vinegar in a small bowl, add to the batter, and mix one last time with a spatula.

⸻

2️⃣ Baking
• Divide the batter evenly among the pans.
• Bake for 25–30 minutes.
• If a toothpick comes out clean, it's done ✅
• Let the cakes cool completely.

⸻

3️⃣ Frosting
1. Beat the butter for 2-3 minutes → until fluffy and creamy.
2. Add cream cheese → beat until smooth.
3. Add powdered sugar and vanilla → beat until light and fluffy.

⸻

4️⃣ Assembly
1. Once the cake has cooled completely, spread a generous amount of frosting on each layer.
2. Stack the layers on top of each other.
3. Cover the top and sides with the remaining frosting.
4. You can decorate with red cake crumbs if you like 💕

⸻

✨ Tip
• If the cake is warm, the cream will melt → make sure it is completely cooled ✅
• Gel food coloring provides brighter colors ❤️
• If left to rest overnight, the texture becomes perfect 🤤

⸻

🎉 Serving:

Served with coffee → legendary ☕😍

11/03/2025

These Snickers Peanut Butter Cookies sound absolutely irresistible! Combining the rich flavors of peanut butter cookies with the gooey, caramel-chocolate-nougat goodness of Snickers bars is a match made in dessert heaven. Here's your recipe with a few extra tips to ensure perfection:

Snickers Peanut Butter Cookies

Ingredients (Makes about 48 cookies)

1 cup (2 sticks) unsalted butter, softened

1 cup peanut butter (creamy or crunchy)

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

48 mini Snickers bars, unwrapped

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Mix Wet Ingredients:

In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy (about 2-3 minutes).

Beat in the eggs one at a time, then mix in the vanilla extract.

Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Form Cookies:

Take about 1-2 tablespoons of dough and flatten it in your hand. Place a mini Snickers bar in the center and wrap the dough around it, sealing it completely. Roll into a ball and place on the prepared baking sheet, leaving about 2 inches between cookies.

Bake:

Bake for 12-15 minutes, or until the cookies are lightly golden brown. The centers may still look slightly soft, but they will firm up as they cool.

Cool:

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Success:

Chill the Dough: If the dough is too soft to handle, chill it in the refrigerator for 15-20 minutes before shaping the cookies.

Don’t Overbake: The cookies will continue to cook slightly on the baking sheet after being removed from the oven, so avoid overbaking for a soft, chewy texture.

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.

Optional Drizzle: For an extra indulgent touch, drizzle melted chocolate or caramel over the cooled cookies.

These Snickers Peanut Butter Cookies are the ultimate treat for peanut butter and chocolate lovers. They’re perfect for parties, gifts, or just satisfying your sweet tooth. Don’t lose this recipe—it’s a keeper!

Air Fryer Recipe

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