Bite and Delight yumm

Bite and Delight yumm Cooking is my therapy, and I’m sharing the joy 🍳✨

09/09/2026

These juicy steamed beef rice paper rolls are SO satisfying! 🥩🌯 Tender seasoned beef wrapped in rice paper, steamed until perfectly cooked, then topped with savory sauce + chili crunch for the ultimate spicy kick 🌶️🤤

📌 Recipe in the comments!

09/08/2026

Crispy ciabatta, roasted garlic butter, creamy Buffalo chicken, mozzarella & homemade Alfredo sauce! 🤤 This is the skillet Appalachian Cast Iron Company I use to make it all come together perfectly. 🔥 Recipe in the comments!

09/06/2026

Crispy phyllo, sweet pear, creamy Camembert, thyme, honey & walnuts 🤍🍐🧀 The perfect sweet & savory bite for fall! Save this one for your next cozy gathering ✨ Recipe in the comments 👇

09/05/2026

🔥 Spicy Hot Honey Chicken Drumsticks 🔥

Juicy, smoky, spicy, and coated in the most addictive sweet-and-hot sauce! 🌶️🍯🍗

Ingredients

For the chicken:

* 8 chicken drumsticks (about 2½–3 lb / 1.1–1.4 kg)
* 1½ tbsp (22 ml) olive oil
* ½ tsp (3 g) salt
* ½ tsp (1 g) ground black pepper
* ½ tsp (1 g) smoked paprika
* ½ tsp (1 g) chipotle chili powder

For the spicy sauce:

* 2 tbsp (30 ml) sesame oil
* 2 tbsp (30 ml) Sriracha
* 2 tbsp (30 ml) hot honey
* 1 tbsp (15 ml) chili oil
* A handful of finely chopped fresh parsley (about 10 g)

Instructions

1. Prepare the chicken:
Make a few shallow cuts in each chicken drumstick. This helps the seasoning soak in and gives you even more flavor.
2. Season:
Drizzle the chicken with olive oil and add the salt, black pepper, smoked paprika, and chipotle chili powder. Mix well until every drumstick is evenly coated.
3. Air fry:
Place the chicken drumsticks in the air fryer and cook at 400°F (200°C) for 25 minutes, flipping them halfway through.
4. Make the sauce:
In a large bowl, combine the sesame oil, Sriracha, hot honey, chili oil, and finely chopped parsley.
5. Coat the chicken:
Add the hot, cooked drumsticks directly to the sauce and toss until they’re beautifully coated on all sides.

🔥 Sweet, spicy, smoky, and absolutely irresistible! 🍯🌶️🍗

09/04/2026

🤍 Vanilla Biscoff Cupcakes

Before we start, I’m putting my Whisk Wiper on the whisk! It’s so convenient — when you take it off, the whisk is clean and it helps remove every bit of buttercream from the whisk. Nothing goes to waste! 🤍✨

Vanilla Cupcakes

Ingredients

* ½ cup (120 g) unsalted butter, softened
* 1 cup (200 g) granulated sugar
* 2 large eggs, room temperature
* 1–2 tsp vanilla extract
* 1⅔ cups (200 g) all-purpose flour
* 1 tsp baking powder
* ½ tsp salt
* ½ cup (120 ml) whole milk, room temperature

Instructions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.

Beat the butter and sugar until light and fluffy. Add the eggs and vanilla.

Mix the flour, baking powder, and salt separately. Add the dry ingredients and milk to the butter mixture, alternating between them. Mix until just combined.

Fill the cupcake liners about ⅔ full and bake for 18–22 minutes. Let them cool completely.

🤎 Biscoff Filling

Cut out the center of each cooled cupcake and save the small piece as a lid.

Fill the center with Biscoff spread, then place the cupcake lid back on top.

Biscoff Buttercream

Ingredients

* 1 cup + 2 tbsp (250 g) unsalted butter, softened
* 4 cups (500 g) powdered sugar
* 1 tsp vanilla extract
* A pinch of salt
* 2 tbsp Biscoff spread
* A splash of milk, if needed
* Extra melted Biscoff spread for drizzling

Beat the butter until creamy. Gradually add the powdered sugar, then mix in the vanilla, salt, and Biscoff spread. Add a little milk if needed.

Pipe the buttercream onto the cupcakes and finish with a drizzle of melted Biscoff spread.

09/03/2026

🥩 GARLIC BUTTER NEW YORK STRIP STEAK
with Parmesan Fries, Chimichurri & Asparagus ✨

A restaurant-style dinner made at home: juicy New York strip, crispy Parmesan fries, fresh chimichurri & sautéed asparagus. 🤤

🔥 THE SKILLET

I cooked this steak in my Appalachian Cast Iron Company carbon steel skillet, and I’m obsessed! ❤️ It heats beautifully and gives the steak an incredible golden-brown sear. Perfect for steak nights and everyday cooking.

Comment “SKILLET” and I’ll send you the link — or copy it from here: 👇🔗

https://www.appalachiancastiron.com/?ref=bite_and_delight_yumm

📌 Recipe in the comments!

09/02/2026

🍣🍕 CRISPY SUSHI PIZZA 🍕🍣

A crunchy, golden sushi pizza topped with spicy salmon, creamy avocado, and irresistible sauces! 🤤✨

🛒 Ingredients

For the sushi rice:

* 2 cups cooked sushi rice (about 300–350 g cooked)
* 2 tbsp rice vinegar (30 ml)
* 1 tbsp sugar (12 g)
* ½ tsp salt (3 g)

For the sushi pizza base:

* 2–3 sheets nori
* Cream cheese, softened (about 4 oz / 115 g)

For the batter:

* ⅓ cup all-purpose flour (50 g)
* ⅓ cup cornstarch (50 g)
* ⅔–¾ cup cold water (150–200 ml)

For the coating:

* Panko breadcrumbs (about 1–1½ cups / 60–90 g)

For the spicy salmon topping:

* 7 oz sushi-grade salmon, diced (200 g)
* 2 tbsp mayonnaise (30 g)
* 1–2 tsp sriracha, to taste
* 1 tbsp cream cheese (15 g)
* 1 tsp soy sauce (optional)
* A squeeze of fresh lime juice (optional)

For the topping:

* 1 avocado, diced
* Sriracha mayo
* Unagi sauce
* Sesame seeds

👩‍🍳 How to make it:

1️⃣ Prepare the rice.
Mix rice vinegar, sugar, and salt until dissolved. Gently fold into warm sushi rice.

2️⃣ Cut the nori into triangles.

3️⃣ Build the sushi pizza.
Cover each triangle with rice. Pipe cream cheese along the bottom edge and gently roll it up.

4️⃣ Make the batter.
Whisk flour and cornstarch, then slowly add cold water until smooth.

5️⃣ Coat it!
Dip each piece into the batter, then coat with panko.

6️⃣ Fry until crispy.
Fry on both sides over medium heat until lightly golden.

7️⃣ Make the spicy salmon.
Mix diced salmon with mayo, sriracha, cream cheese, soy sauce, and lime juice. 🌶️

8️⃣ Add the toppings!
Pipe cream cheese dots, add spicy salmon and avocado. Drizzle with sriracha mayo and unagi sauce, then sprinkle with sesame seeds. ✨

Crispy, creamy, spicy, and absolutely irresistible! 🤤🍣🔥

09/01/2026

🍗 Chicken Cheese Balls — Crispy, Juicy & Cheesy! 🧀

Golden and crispy on the outside, juicy chicken on the inside, with a gooey mozzarella center. These little bites are seriously addictive! 🤤

🛒 Ingredients

For the chicken mixture:

* 1.1 lb (500 g) ground chicken
* 1 egg white
* 2 tbsp cornstarch (about 16 g)
* 1 tsp garlic powder
* ½ tsp onion powder
* ½ tsp salt
* 1 tsp chicken bouillon
* ½ tsp white pepper
* 1 tsp soy sauce
* 1 tbsp vegetable oil
* Mozzarella, cut into small cubes — about 5 g each

For the coating:

* 7 tbsp all-purpose flour (about 55 g)
* 1 large egg
* ½–⅔ cup (120–150 ml) cold water
* Pinch of salt
* Panko breadcrumbs or regular breadcrumbs

👩‍🍳 Instructions

1. Add the ground chicken to a large bowl.
2. Add the egg white, cornstarch, garlic powder, onion powder, salt, chicken bouillon, white pepper, soy sauce, and vegetable oil.
3. Mix and knead for 2–3 minutes, until the mixture becomes sticky and smooth.
4. Take about 1 oz (30 g) of the chicken mixture. Place a 5 g cube of mozzarella in the center, completely seal the cheese inside, and roll into a ball.
5. Place the chicken balls in the freezer for 20 minutes. They should become firm, but not freeze solid.
6. Make the batter by whisking together the egg, ½–⅔ cup cold water, a pinch of salt, and flour. The consistency should be similar to thin sour cream.
7. Coat each ball in this order: flour → batter → panko breadcrumbs.
8. Freeze the breaded balls for another 15 minutes. This helps the coating set and reduces the chance of the cheese leaking out while frying.
9. Heat the oil to 330–340°F (165–170°C).
10. Fry in small batches for about 5–7 minutes, turning occasionally, until beautifully golden and crispy.
11. The chicken should reach an internal temperature of 165°F (74°C). Let the chicken cheese balls rest for 2–3 minutes before serving.

✨ Best served hot with your favorite dipping sauce!

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