Posts

Mini Nuts tart

-
Image
This delectable tiny caramel nut tart with a flaky pastry crust and it is packed with crunchy whole almonds, almond strips, sunflower, pumpkin, white melon, and black sesame seeds. Just think about how amazing and delicious the caramel sauce keeps these nut tarts together. It's easy to make but tastes far better than it looks. What a fantastic way to enjoy nuts! Additionally, giving it as a present is considerate. The technique is easy and basic. The nuts taste amazing! Think about an appetizer where the crunchy mixed nuts and creamy homemade caramel are combined, and the pastry crust's crispness melts into your mouth. When making this little nut tart, the crusts are crucial. Sure, store-bought crusts are available, but believe me when I say that, even though we usually just think of them as a shell for a filling, we also need to think about how the filling will taste and feel in them. I've been using a 9-inch tart pan for years to make shortbread crust for key lime p...
Post a Comment
Read more

Privacy Policy

-
Privacy Policy for Jessie Food in the Kitchen Effective Date: June 11, 2026 Your privacy is important to me. This privacy policy explains what data I collect and how I use it. 1. Comments When you leave a comment on this blog, I collect the data shown in the comments form, your IP address, and browser user agent string to help spam detection. 2. Cookies This blog uses cookies to improve your experience. Cookies are small files stored on your device. I use Adsterra for ads and Shopee Affiliate links. These services may use cookies to serve relevant ads and track referrals. 3. Embedded Content Articles may include embedded content (e.g. YouTube videos). Embedded content behaves exactly as if you visited the other website. 4. Who I Share Your Data With I do not sell your data. I use standard services like Google Analytics to see how many people visit my site. 5. Contact For privacy-related questions, please contact me at: jessicatham73@gmail.com
Post a Comment
Read more

Contact

-
  Get in Touch Have a question about a recipe? Want to collaborate or sponsor a post? Email me and I'll get back to you within 2-3 days. Email : jessicatham73@gmail.com Thank you for reaching out!
Post a Comment
Read more

About Me

-
Every recipe you see here comes with a full video tutorial because I want you to see exactly how it's done. No fancy techniques, just real home cooking. When I'm not in the kitchen, you'll find me spending time with my family or browsing the market for fresh ingredients. Thank you for stopping by. I hope my recipes bring as much joy to your table as they do to mine! Happy Cooking, Jessie
Post a Comment
Read more

Work With Me

-
 <h2>Hi, I'm Jessie!</h2> <p>Welcome to <strong>Jessie Food in the Kitchen</strong>, where I share authentic, home-cooked recipes with full video tutorials. I’m a home cook and a housewife who loves to create simple and delicious meals for my family and my readers.</p> <p>My blog is read by thousands of home cooks every month who are looking for trusted recipes they can easily follow.</p> <h3>What I Can Offer</h3> <ul>     <li><strong>Sponsored Posts:</strong> I will create a unique recipe featuring your product, complete with step-by-step photos and a written post.</li>     <li><strong>Social Media Shoutout:</strong> I will feature your product in a Reel or post on my Facebook page.</li>     <li><strong>Product Reviews:</strong> An honest review of your kitchen tool or ingredient.</li> </ul> <p>I’m looki...
Post a Comment
Read more

Easy Bak Chang (Lazy Sticky Rice Dumpling)

-
Image
Bak chang or zongzi is one of those festive foods that I always look forward to. The aroma of bamboo leaves, glutinous rice, and savory fillings  bring  back fond memories of the festive season. However, traditional Bak Chang can be quite time-consuming to make, often requiring hours of boiling. While the long cooking process helps soften the rice and infuse the fragrance of the bamboo leaves,  I sometimes find that the flavor of the filling  becomes milder after being boiled in so much water. Some of the seasoning and juices from the filling seem to dilute into the cooking water, resulting in a Bak Chang that tastes a little plain unless extra seasoning is used. That was how this lazy Bak Chang idea came about. I already had a delicious savory filling that I often use for stuffed  Taupok  (tofu puff) . A  combination of minced pork, dried shrimp, mushrooms,  Chinese  sausages, carrots , green beans, and corn kernels. Since the filling i...
Post a Comment
Read more