The Journey..

 

"The Journey

to a thousand miles

begins with a 

single step."

Bubble Up Pizza Bake

 

There is some days that Hubby just wants to whip up something different for dinner.

I let him because I know It's always good.

Who know a Pizza this way would be so amazing.

No fail proof and it's so easy to make!

Let me know what you guys think!

Ingredients

• 2 tubes 7.5 oz. each refrigerated biscuits
• 1 jar 14 oz. pizza sauce (or use homemade!)
• 1 pkg 8 oz. Mozzarella cheese, shredded
• 3 oz. pepperoni slices
• ½ lb. Italian sausage casing removed, cooked and crumbled
• ½ cup green pepper chopped
• ½ cup onion chopped
• ½ cup mushrooms chopped
• ½ cup black olives chopped

Instructions

• Preheat oven to 350°F. Spray a 9x13-in. baking dish with cooking spray or grease with shortening and set aside.
• Separate the biscuits and cut each biscuit into quarters. Place them in an even layer in the prepared pan.
• Spread the pizza sauce over the top. Top with 1-1/2 cups of the cheese. Place the pepperoni slices, cooked Italian sausage, green pepper, onions, mushrooms and black olives over the cheese.Sprinkle the remaining 1/2 cup cheese over the top. Add another layer of Pepperoni slices on top if desired
• Bake 25-30 minutes or until the biscuits are cooked through and the cheese is melted. Let stand 5 minutes before cutting.

Soooo good!!

Enjoy!

Pumpkin Chocolate Chip Cookies

I absolutely love Pumpkin Season!

I try to make all the Pumpkin treats as much as I can. 

This time I made these Pumpkin Chocolate Chip Cookies.

It was definitely different to other cookies that I made.

This was fluffy, not too sweet and so good!

 

Ingredients

• 1 cup pumpkin puree
• ¾ cup unsalted butter room temperature
• ½ cup brown sugar
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 ½ cups semi-sweet chocolate chips

Instructions

• Place the pumpkin puree in a small saucepan and cook over medium heat for about 10 minutes making sure to stir frequently. Remove and let cool. 
• Line a small baking sheet with parchment paper. Set aside.
• Cream butter and sugars together in a large mixing bowl. Beat in the cooled pumpkin puree and vanilla until thoroughly combined.
• Whisk together flour, cornstarch, baking soda, salt and pumpkin pie spice in a small bowl.
• Gradually add flour mixture to wet ingredients, mixing just until combined. Fold in chocolate chips.
• Scoop out about 2 tablespoons of cookie dough and roll into balls. Using a cookie scoop helps to keep the cookies a uniform size. Place cookie dough balls on the prepared baking sheet and repeat until all dough has been used. 
• Cover the cookie dough balls with plastic wrap and freeze for at least 30 minutes and up to overnight. If you freeze overnight, let cookie dough balls sit at room temperature for 10 minute before baking. 
• Preheat oven to 350F. Place cookie dough balls on a parchment lined baking sheet and bake for 10 to 12 minutes. If you would like flatter cookies, press the dough balls down slightly before baking. 
• Cookies will appear slightly under-baked. Gently press additional chocolate chips into the top of the cookies if desired. Let cookies cool for several minutes on baking sheet before transferring to a cooling rack.
• Store in an airtight container for up to a week.
  

  

  
  

  
  

  Let me know what you guys think.

  
  

  Enjoy!

  
  
  
  

Pumpkin White Russian

I love White Russians.

I remember those days when it's my go-to drink.

I haven't had it for a while, since I love Prosecco so much.

For some reason I craved this and since it's fall why not try a Pumpkin flavor.

..And it was so good!

Let me know what you guys think!

Ingredients

• 4 tbsp Kahlua
• 3 tbsp Pumpkin Spice Coffee Creamer
• 2 tbsp vodka
• 3 tsp pumpkin puree
• Dash of pumpkin pie spice
• ice
• 8 oz glass
• whipped cream (optional)

Instructions

• In a shaker, combine the kahlua, pumpkin pie spice, vodka, and pumpkin puree
• Shake well
• Pour over ice, whipped cream and dash some pumpkin pie spice

Enjoy!

Cheers!

 

Pumpkin Cold Foam

 I used to be a hot coffee all day everyday kind of person

But ever since I learned how to make a cold foam,

It makes every coffee tasted so much better

Especially with cold coffee.

I decided to try it with a Pumpkin version and it was oh good!!

INGREDIENTS:

• 3 Tbsp whipping cream
• 1 Tbsp whole milk
• 1 Tbsp maple syrup
• few drops of vanilla extract
• 1 Tsp pumpkin spice
• 1 Tbsp pumpkin puree

INSTRUCTIONS:

• Place all of the ingredients in a small glass of measuring cup
• Using a frother whip until thickened to your desire, just make sure its pourable.

Enjoy!

xo

 

Siopao (Pork Asado)

 

If I could eat Siopao everyday I would.

This definitely takes time to make.

But so worth it!

RECIPE HERE

I definitely did not change any in the Recipe and it was perfect!

Let me know what you guys think!

xo

Chili night

 

Chili Season!

I love Summer,

But, I look forward to this comforting bowl of soup 

right when the temperature goes down.

We made this a lot of times and there's really no way of messing it up.

You can make is however you want it

And put toppings you love!

RECIPE HERE

Slow Cooker Chili

We made a different side this time.

Hubby was craving for some Jalapeño Cornbread so we gave it a try.

Jalapeño Cheddar Cornbread

Ingredients

• 2 large eggs, whisked
• ¼ cup vegetable oil
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1½ cups sharp cheddar cheese, shredded
• 1 cup corn kernels
• ½ white onion, diced
• 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)

Instructions

• Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
• In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
• In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
• Pour the egg mixture into the flour mixture and mix until well combined.
• Fold in cheese, corn, onion, and jalapeños.
• Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
• Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
• Let the cornbread cool for about 20 minutes before cutting and serving.

It was a perfect side for Chili.

What's your favorite side?

Enjoy!

xo

KPOT Korean BBQ & Hot Pot (Overland Park, KS)

 

We love Korean BBQ.

Like I literally can have it everyday if we can.

But for the first time we had HOTPOT.

I have been obsessed with soups/ramen anything of that kind these days.

So this was perfect for me.

We went for lunch this time.

..And I think it was the best time.

It was still pretty busy though!

It was a bit of a drive for us.

But, I tell you.. It was so worth it.

You sit in and then you can start ordering your drinks.

They have a device for you to order.

How much ever you want.

It was amazing!

We ordered a lot of Hotpot stuff and Grilled stuff.

We also had Peach Soju too it was so good!

The soup was pretty good!

I picked a bit of the spicy one but the kick was so good!

Cheers!

Of course, 

My favorite way to eat Samgyupsal.

I cannot wait to come back again.

I highly recommend 10/10

Let me know what you guys think!

xo

Beef Caldereta

 

I don't think I'll ever get tired of making this Or eating this.

I could eat this everyday if I can.

It reminds me so much of home. 

The Mama, Tita and Lola always makes it better. 

But since I can't have theirs,

I'll have to cook it my own.

RECIPE HERE

We also made some Dumplings to eat with it.

It was perfect.

The soy sauce with chillies was a cherry on top!

Let me know what you guys think!!

xo

Cheesy Taco Sticks

 

Easy meals during the week is my favorite.

These are perfect for School lunch for the kids too,

I sure did packed the leftovers.

It was such a hit.

Let me know what you guys think!

Ingredients

• 1 lb. ground beef
• 1 packet taco seasoning mix
• 1 tube Pillsbury Pizza Dough
• 5 colby jack and cheddar cheese sticks, halved
• 4 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley

Instructions

• Preheat oven to 425 degrees F.
• Lightly coat a large baking sheet with non-stick spray and set aside.
• Cook the ground beef in a skillet, breaking up with a wooden spoon until fully browned and crumbled. Drain any fat and return skillet to stove top. Mix in the taco seasoning packet (but no water), and stir until fully coated. Remove from heat and let cool to room temperature.*
• Spread the pizza dough out until it's flat and cut in half lengthwise and then 4 cuts up and down, creating a total of 10 small rectangles. Place about a tablespoon or more of the taco meat in the center of each pizza dough, top with a halved cheese stick and then carefully roll up the pizza stick, making sure to pinch all seams closed.
• Combine the melted butter, garlic powder and parsley in a small bowl and brush it on the tops of the cheesy taco sticks. Bake for 10 to 12 minutes or until golden brown on top. Serve hot with your favorite taco toppings!

Enjoy!