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Yummy Bowl, Vancouver, Brooklyn, OH (2026)

02/26/2026

Blueberry Drip Cheesecake

Ingredients:

For the chocolate cookie crust:
– 1 ½ cups chocolate cookie crumbs (such as Oreos, without filling)
– ¼ cup unsalted butter, melted

Check out the full recipe in the F*I*R*S*T C*O*M*M*E*N*T

02/26/2026

Blueberry cheesecake croissant bombs

Ingredients:
- 4 large croissants
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh blueberries
- 1/4 cup powdered sugar (for dusting)
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)

Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

3. Gently fold in the fresh blueberries, being careful not to crush them.

4. Slice each croissant in half horizontally, creating a pocket for the filling.

5. Spoon a generous amount of the blueberry cheesecake mixture into each croissant half, then press the top back down.

6. In a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the filled croissants with the egg wash for a golden finish.

7. Place the croissant bombs on the prepared baking sheet and bake for 15-20 minutes, or until they are golden brown and puffed.

8. Once baked, remove from the oven and let cool slightly. Dust with powdered sugar before serving.

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Servings: 4 croissant bombs
Calories: Approx. 350 kcal per croissant bomb

02/26/2026

Oreo Cookie Mini Cheesecakes

Ingredients:

For the crust:
- 12 whole Oreo cookies (for the base)

For the Oreo cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 10 Oreo cookies, crushed

For the garnish:
- Whipped cream (optional)
- Crushed Oreo cookies
- Chocolate sauce (for drizzling)

Instructions:

1. Prepare the crust:
- Preheat oven to 325°F (163°C).
- Line a muffin tin with cupcake liners.
- Place one whole Oreo cookie at the bottom of each cupcake liner to form the crust.

2. Make the Oreo cheesecake filling:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating after each addition.
- Mix in sour cream and vanilla extract until fully incorporated.
- Fold in crushed Oreo cookies.
- Spoon the mixture over the Oreo cookie crusts.

3. Bake and cool:
- Bake for 18-20 minutes, or until the centers are set.
- Turn off the oven and let the cheesecakes sit for 10 minutes.
- Remove from the oven and allow to cool completely before refrigerating for at least 2 hours.

4. Garnish and serve:
- Top each cheesecake with a swirl of whipped cream.
- Sprinkle with crushed Oreo cookies.
- Drizzle with chocolate sauce for an extra touch of decadence.

5. Chill and serve:
- Refrigerate for at least 30 minutes to set the toppings.
- Serve chilled and enjoy this Oreo lover's dream!

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours (including chilling)
Servings: 12 mini cheesecakes

02/22/2026

Monterey Chicken Spaghetti

Ingredients:

- 8 oz spaghetti, cooked and drained
- 1 lb boneless, skinless chicken breasts, cubed
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup cooked bacon, crumbled
- 1 can (10 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 cup diced tomatoes
- 1/4 cup green onions, chopped

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

2. Cook the Chicken: Season the chicken cubes with salt and pepper. In a skillet, heat the olive oil over medium heat and cook the chicken until browned and fully cooked, about 5-6 minutes. Set aside.

3. Make the Sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and paprika. Stir in the cooked spaghetti, cooked chicken, half of the Monterey Jack cheese, and half of the cheddar cheese.

4. Assemble: Pour the mixture into the prepared baking dish. Sprinkle the remaining Monterey Jack cheese, cheddar cheese, and crumbled bacon on top.

5. Bake: Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.

6. Garnish and Serve: Remove from the oven and top with diced tomatoes and chopped green onions before serving. Enjoy the comforting flavors of this Monterey Chicken Spaghetti!

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Kcal: 500 kcal per serving | Servings: 6 servings.

02/22/2026

Spinach Goat Cheese Sun-Dried Tomato Pinwheels

Ingredients:

- 1 sheet puff pastry, thawed
- 4 oz goat cheese, softened
- 1/2 cup fresh spinach, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare Filling: In a mixing bowl, combine goat cheese, chopped spinach, sun-dried tomatoes, minced garlic, salt, and pepper. Mix until well combined.

3. Assemble Pinwheels: Roll out the puff pastry on a lightly floured surface. Spread the goat cheese mixture evenly over the puff pastry, leaving a small border around the edges. Roll the pastry tightly into a log shape.

4. Slice and Arrange: Slice the rolled pastry into 1/2-inch thick pinwheels. Place them on the prepared baking sheet, spacing them apart.

5. Egg Wash and Bake: Brush each pinwheel with the beaten egg. Bake for 15-20 minutes, or until golden brown and puffed.

6. Serve: Allow to cool slightly before serving. Enjoy these delicious Spinach Goat Cheese Sun-Dried Tomato Pinwheels warm!

Prep Time: 10 minutes | Bake Time: 20 minutes | Total Time: 30 minutes
Kcal: 180 kcal per pinwheel | Servings: 12 pinwheels

02/21/2026

French Onion Tart - a savory delight with a buttery crust 🧅

Ingredients:
- 1 sheet puff pastry, thawed
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme, chopped (plus extra for garnish)
- Salt and pepper to taste
- 1/2 cup grated Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten (for egg wash)

Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large skillet, heat butter and olive oil over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized and golden brown, about 25-30 minutes. Add thyme, and season with salt and pepper to taste. Set aside to cool slightly.

3. On a lightly floured surface, roll out the puff pastry sheet to a 10x12-inch rectangle. Transfer to the prepared baking sheet.

4. Spread the caramelized onions evenly over the puff pastry, leaving a 1-inch border around the edges.

5. Sprinkle Gruyère and Parmesan cheese over the onions.

6. Fold the edges of the puff pastry inward to create a crust. Brush the edges with beaten egg for a golden finish.

7. Bake for 20-25 minutes, or until the pastry is golden and crispy, and the cheese is melted and bubbly.

8. Garnish with extra fresh thyme before serving.

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Calories: Approximately 300 per slice | Servings: 6-8

02/21/2026

Banana Caramel Roulade

Ingredients:

Sponge Cake:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar (for dusting)

Caramel Cream Filling:
- 1 cup heavy whipping cream, cold
- 1/4 cup caramel sauce
- 2 ripe bananas, sliced

Caramel Drizzle:
- 1/4 cup caramel sauce, slightly warmed

Directions:

1. Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.

2. In a large mixing bowl, beat egg yolks and sugar until light and fluffy. Add vanilla extract and mix until combined.

3. In a separate bowl, beat egg whites with salt until stiff peaks form. Gently fold the egg whites into the yolk mixture, then sift in the flour, folding until just combined.

4. Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

5. Dust a clean kitchen towel with powdered sugar. Carefully turn the cake out onto the towel, peel off the parchment, and roll the cake up in the towel from the short end. Allow it to cool completely.

6. For the Caramel Cream Filling: In a mixing bowl, whip the cold heavy cream until soft peaks form. Add caramel sauce and continue whipping until stiff peaks form.

7. Unroll the cooled cake and spread an even layer of caramel cream over it. Arrange banana slices over the cream, then gently re-roll the cake.

8. Place the roulade on a serving platter and drizzle with additional caramel sauce. Dust with powdered sugar if desired.

Prep Time: 20 mins | Bake Time: 10-12 mins | Total Time: 40 mins
Calories: Approximately 250 per slice | Servings: 8-10 slices

02/21/2026

Pistachio French Toast Sticks

Ingredients:
- 4 slices of thick bread (like brioche or challah)
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup crushed pistachios
- Butter or oil for cooking
- Honey and fresh berries for serving

Instructions:
1. Cut each slice of bread into 3 sticks and set aside.
2. In a bowl, whisk together eggs, milk, vanilla extract, and cinnamon until well combined.
3. Place crushed pistachios on a plate.
4. Dip each bread stick into the egg mixture, then roll it in the crushed pistachios to coat.
5. Heat a skillet over medium heat and add a little butter or oil. Cook the pistachio-coated bread sticks until golden brown on each side.
6. Serve warm with a drizzle of honey and fresh berries.

Preparation Time: 15 minutes
Servings: 2-3

02/21/2026

BANANA BREAD 🍌🍞

📝 INGREDIENTS:

3 ripe bananas, mashed
1/3 cup melted unsalted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar
1 large egg, beaten
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chopped walnuts or pecans (optional)

INSTRUCTIONS:

STEP 1: PREPARE THE OVEN
- Preheat your oven to 350°F (175°C). Grease a 4x8 inch loaf pan or line it with parchment paper for easy removal.

STEP 2: MIX THE WET INGREDIENTS
- In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until well combined.

STEP 3: ADD SUGAR AND EGG
- Mix in the baking soda and salt. Add the sugar, beaten egg, and vanilla extract, stirring until everything is well incorporated.

STEP 4: INCORPORATE THE DRY INGREDIENTS
- Gradually add the flour to the banana mixture, stirring gently until just combined. Be careful not to overmix. If using, fold in the chopped walnuts or pecans.

STEP 5: BAKE THE BREAD
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out clean.

STEP 6: COOL AND SERVE
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Prep Time: 10 minutes | Cook Time: 65 minutes | Total Time: 75 minutes | Servings: 8

Enjoy your delicious Banana Bread, perfect for breakfast or a delightful snack

02/21/2026

Chocolate strawberry swirl cheesecake

Ingredients:
For the crust:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter

For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup melted dark chocolate
- 1/4 cup strawberry puree

For the topping:
- Fresh strawberries
- Melted chocolate for drizzling

Instructions:
1. Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, mix the chocolate cookie crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8 minutes and let cool.
2. Make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, and vanilla extract. Divide the mixture in half. Stir melted dark chocolate into one half and strawberry puree into the other.
3. Assemble the cheesecake: Pour the chocolate mixture over the crust, then spoon the strawberry mixture on top. Use a knife to swirl the two layers together for a marbled effect.
4. Bake: Place the pan in a water bath and bake for 50–60 minutes, or until the center is set. Let it cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours or overnight.
5. Decorate: Top with fresh strawberries and drizzle with melted chocolate.
6. Serve: Slice and enjoy the delightful combination of chocolate and strawberry.

Preparation time: 25 minutes
Baking time: 60 minutes
Cooling time: 5 hours
Total time: 6 hours 25 minutes
Servings: 8-10

02/21/2026

No-bake salted caramel pretzel cheesecakes

Ingredients:
For the crust:
- 1 1/2 cups crushed pretzels
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar

For the filling:
- 8 oz cream cheese, softened
- 1/2 cup caramel sauce, plus extra for topping
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped

For topping:
- Salted caramel sauce
- Pretzel twists
- Sea salt

Instructions:
1. Prepare the crust: In a bowl, mix the crushed pretzels, melted butter, and granulated sugar until combined. Press the mixture firmly into the bottoms of a 12-cup muffin tin lined with paper liners. Chill in the refrigerator to set.

2. Prepare the filling: In a separate bowl, beat the cream cheese, caramel sauce, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until well combined.

3. Assemble the cheesecakes: Spoon the caramel filling over the pretzel crusts, filling each liner to the top. Smooth the tops with a spatula.

4. Garnish: Drizzle the tops with extra salted caramel sauce, place a pretzel twist on each cheesecake, and sprinkle with sea salt.

5. Chill: Refrigerate the cheesecakes for at least 4 hours or until firm.

6. Serve chilled and enjoy the perfect balance of salty and sweet flavors

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