Homemade Cosmic Brownies are the Best Hey everybody! I’m back with a special post since you already know that I started a new series called making nostalgic snacks from my childhood. This is my second post but Today’s recipe is going to be Homemade Cosmic […]
Homemade Sprite? A couple days ago I was really wondering if it was possible to make Sprite from scratch. I recorded a little YouTube short and I called it How To Make Homemade Sprite. So if you love Sprite, Starry, or 7 up, then you […]
Hey everybody! This is a special post because I am starting a new series on my YouTube channel called making nostalgic snacks from my childhood. I am starting off by making a classic flavor: Strawberry Pop Tarts.
Pop Tarts were really a breakfast or snack that was a part of my childhood that I would pop them in the toaster, take them out, then rush to go to school. For me, it wasn’t just breakfast; it was also considered an after-school snack or even a dessert. I’m not going to lie but I feel like every 2000’s kid did the same thing as me.
If I see pop tarts, I’m probably grabbing one. It’s one of those snacks I grew up on—quick, sweet, and always hitting the spot. But once you make them from scratch, it’s a whole different level.
Homemade pop tarts are flaky, buttery, and packed with real fruit flavor. The crust is crisp on the outside and soft on the inside, and the strawberry filling actually tastes like strawberries—not just sugar. This is one of those recipes that takes a little more effort, but it’s 100% worth it.
You guys are probably wondering these 2 questions. 1. What is the difference between Store-Bought and Homemade? and 2. Which one is better? Store Bought and Homemade?
Store-Bought Pop Tarts have more ingredients because of the preservatives, artificial flavors, and stabilizers they add to extend how long they last on the shelf and maintain consistency. Homemade Pop Tarts typically use fewer, fresher ingredients, which means that 90% of the time they taste better and don’t last as long.
In my opinion, Homemade tastes 100 times better than store bought because of how I only use 6 to 7 ingredients, everything is made from scratch, and I am using real strawberries to make the filling. Once I tasted the Homemade Version, it changed my life because I can really taste the fresh fruit and I can see that it’s not dry like the store bought version.
Just know if you grew up eating or loving Pop Tarts, wait until you see this recipe because it will blow your mind due to the fact that this will beat store bought.
Also, if you’re wondering what my favorite Pop-Tarts flavor was when I was a kid, my favorite was S’mores.
Keep your butter cold when making the dough. That’s what gives you a flaky crust.
Don’t overwork the dough or it can turn tough instead of tender.
Make sure the filling is completely cooled before assembling, or it can make the dough soggy.
Don’t overfill the pop tarts or they can leak while baking.
Crimp the edges well with a fork to seal everything in.
Let them cool completely before glazing so the icing sets properly.
Once you get the hang of this recipe, you can switch it up however you like. Try different nostalgic flavors like cherry, s’mores or you can even make up a flavor. You can also change the glaze flavors or skip the sprinkles if you want something more simple.
Espresso Cinnamon Rolls Are So Addicting If you’re wondering what espresso cinnamon rolls are, they are a delicious take on traditional cinnamon rolls. It is a combination of soothing sweetness of cinnamon with the rich flavor of espresso. Espresso powder is typically added to the […]
I am Obsessed Homemade Chicken Pot Pie There’s something about chicken pot pie that feels like home. It’s warm, creamy, and packed with flavor in every forkful. Whether it’s a chilly night, a busy week, or I just want something filling and comforting, this dish […]
If you grew up watching the show SpongeBob, then you already know that this recipe is iconic and legendary. It’s juicy, mysterious, and somehow always looked perfect on screen that I really wanted to try this when I was a kid.
For those who don’t know what Krabby Patties, they are the signature dish at the Krusty Krab restaurant in the cartoon “SpongeBob SquarePants.” They’re basically the underwater version of a burger and are super popular in Bikini Bottom!
It has been over two decades that fans have been asking this question because it has been a childhood thought.
It’s locked in a vault. Guarded by Mr. Krabs. Hunted by Plankton. Protected at all costs.
But is it really about ingredients—or is there something deeper behind the legendary burger?
Let’s break down what the show tells us, what fans believe, and what the “secret formula” might really mean.
Mr. Krabs keeps it hidden in safes, vaults, and sometimes even inside his mattress. Plankton has spent his entire life trying to steal it and on the show they still haven’t revealed what the secret formula was.
Here are a couple things that people may think the secret formula is:
If we knew the recipe:
The secret formula keeps the show exciting.
It’s a storytelling tool, not just a recipe.
A few things to know before you start:
Moving to Panamá was a life change for me of how nice it is. I moved to Panamá on March 7th 2022 to start my junior year, learn Spanish, and start a new chapter. The school year differs significantly between states; in Panama, it runs […]
Brown Butter Pecan Sandies are The Best The one thing about pecan sandies or cookies in general is that you have to use brown butter. Lots of times in the past I would make a couple errors about the cookies. Not that they tasted bad […]
Growing up I always saw the Valentine’s Day Sugar Cookies in the stores, I used to beg my parents to buy them for me because I just loved them. I don’t know what it was but they were just amazing. The main times that I would eat those kind of cookies was whenever I was at a party, sleepover, or hangout.
Trust me when I tell you this but these cookies are a lot better and healthier for you than your average cookies from the store. You only need a couple ingredients unlike the store brands.
Ditch the butter and embrace the avocados. These cookies will change the world in many kind of ways because not that many people have heard of using avocados in cookies. It’s the best solution because avocados actually have less fat than butter and it’s a healthy alternative or best way to stay away from dairy.
The other thing about this recipe is that I’m also using avocado icing disguised in frosting. It’s dairy free and if you really want a powdered sugar alternative, you can use Truvia Confectioner’s Sweetener. But in this case I am only using sugar for the frosting because if I put sugar in the cookie dough, it will be too sweet. The frosting is already sweet enough.
These cookies are naturally lower in refined sugar and butter thanks to the use of Truvia and avocado, making them a lighter twist on classic sugar cookies.
Don’t worry—you won’t taste the avocado! It adds moisture and softness without affecting the flavor.
Because Truvia doesn’t caramelize like regular sugar, these cookies won’t brown as much. Look for lightly set edges instead of deep golden color.
Chilling the dough is important—it helps the cookies keep their shape and makes rolling much easier.
For best results, use ripe, soft avocados with no brown spots for the smoothest texture.
I am obsessed with Cauliflower Pizza If I see cauliflower pizza on the menu, I’m definitely curious. I love pizza, but sometimes you want something lighter that still feels filling. This is one of my favorite ways to enjoy pizza without feeling weighed down afterward. […]
I Love Stranger Things Hello Stranger Things fans. Today I am making Erica Sinclair’s Knockout Pie inspired by Season 5 of Stranger Things. Ever since Season 5 came out, I’ve been so addicted to Stranger Things that I just can’t stop thinking or talking about […]
Hey guys, if you want to see what else Sazón has been up to, go check out his YouTube shorts that he has been posting for the past few months. You won’t just see cooking videos because you are going to some shenanigans going on in the kitchen, food reviews, holiday videos, traveling videos, cruising with friends, and more. I try to stay consistent and I pretty much try and post a couple of YouTube shorts a week. So if you’re wondering what else Sazón has going on, he will post a YouTube cooking video once a week and he will more likely do food reviews.
A Mexican Moscow Mule? On Cinco de Mayo I made a refreshing cocktail and Nel asked if I could show his audience how to make it. We recorded a quick YouTube video and I called it a Mexican Moscow Mule, but I stand corrected. It […]
Super Easy Blueberry Pancakes These blueberry pancakes are so easy a 13-year old can make them…literally. I use a mixing bowl, a whisk, a spatula and a cast iron griddle that my Uncle Lonnie gave us for Christmas. Since we have a gas stove I […]
One of my favorite meals is Curry Chicken. I love all types of curry dishes. As you may be aware curry tastes different everywhere you go. I have had Indian curries, Asian curry, West Indian or Caribbean curry. Within those cultures there are sub cultures that make curry differently. For example, our family has best friends that are Guyanese, so I have always known that West Indian curry tastes different than Jamaican curry. Thai curry tastes completely different than Filipino curry dishes I’ve had. Filipino curry is influenced a lot by Indonesian culture, which is influenced by Indian flavors. Well, all curry is influenced by Indian curry.
My mom always made a version of curry chicken that is extremely delicious. I want to say my mom’s chicken curry is more Caribbean than anything, but because we are a multicultural family I want to say that she uses Asian influence in her curry at times as well. To be honest, my mom will make a version that is different than the last because she uses what we have on hand. The way she taught me to make a curry dish might be sacrilegious to any of the cultures that are known for curry.
I will eat any curry, but if I had to choose I think I like Caribbean curries the best. I also prefer curry chicken with coconut milk. My Guyanese and Trinidadian friends may frown upon it, but the coconut milk makes the curry rich and creamy. It’s perfect over rice. Hey, I like roti too, but at home I eat my curry with rice. One of these days I’ll share a Curry Goat tutorial. That recipe uses no coconut milk. Red meat curries are better without coconut milk. Coconut milk seems to go better with chicken, fish or any other seafood.
I experiment with different curry powder brands. My mother went to Jamaica and brought home EasiSpice curry, which she says is a favorite on the island. She also goes to the West Indian grocery and buys Chief brand curry and masala. We almost always use Chief brand when making Curry Goat, but I’ve used it for chicken and it’s just fine. When we get Indian curry my mom usually sticks to garam masala and she always gets different brands. There are so many different styles of curry powder based on the type of dish.
You can also use whatever veggies you like, or none at all. Peas and carrots are what my mom usually threw in, so that’s my favorite vegetable combination to put in curry chicken. She has also made it with Bell Peppers (green and red). You will rarely see West Indian curry with veggies in it. I know my mom grew up eating Pinoy style curries. Filipinos like putting different vegetables in curry dishes and the peas and carrots influence comes from golden beef curry dishes.
I always like my curry with onions and potatoes, however, when my mom went low-carb on a Keto diet she cut the potatoes out and she ate it without rice. You can do the same if you have low carb diet restrictions.
In the video tutorial I actually show 3 different types of curry powder that I had on hand when I list out the ingredients, but I only used one (EasiSpice). I also used EasiSpice chicken seasoning. Since I had this seasoning I didn’t have to use a lot of the spices that I would normally put in separately.
I also want to note that I used boneless chicken. My mom prefers to cook with bone in chicken. She says that bones make the “broth” tastier. It’s true, but you have to add a little more cooking time when you have anything bone in. My dad and I prefer no bones, well, just because it’s easier to eat faster! Also note that I’m using chicken thighs witch is dark meat. My mom will sometimes cut up a whole chicken, but if she buys a pack of chicken she prefers all dark. She says dark meat is healthier for you, contrary to popular belief and it tastes better. If you prefer white meat try not to overcook as it gets dry fast. Honestly, with curry, your meat is always flavorful so it’s hard to go wrong with overcooking…unless you burn it.
Another note: People from the Islands always wash their chicken in citrus like lime juice, lemon juice and/or vinegar. There are different schools of thought on whether or not it is needed. We always keep a large bottle of Florida Key West Key Lime Juice in our refrigerator for marinating, adding flavor to chicken, fish and pasta dishes, but we also use it to clean our meats.
Once I learned how to make this dish, I’m the only one in the house that cooks curry while my mom and dad (and sisters) relax. The family says I’m the “curry master.” Well, try the recipe and you be the judge.
My name is Chef NelSazon and you guessed it, I love to cook. I decided to become a chef when I was 9 years old. My love of cooking came from my love of eating all types of food from different cultures. My cultural background is Dominican, Filipino and Black American. So, naturally I love Spanish cooking, Asian Cuisine and Southern Soul Food. Since I'm a child foodie of foodie parents my young palate was opened to many different cultures outside of my background and I love learning to cook what I eat. I was trained at home and at Summer Culinary Camps. I am currently in Middle School and I'm 13 Years old. Everyday I ask myself, "What shoud I cook for dinner?"
My name is Chef NelSazon and you guessed it, I love to cook. I decided to become a chef when I was 9 years old. My love of cooking came from my love of eating all types of food from different cultures. My cultural background is Dominican, Filipino and Black American. So, naturally I love Spanish cooking, Asian Cuisine and Southern Soul Food. Since I'm a child foodie of foodie parents my young palate was opened to many different cultures outside of my background and I love learning to cook what I eat. I was trained at home and at Summer Culinary Camps. I am currently in Middle School and I'm 13 Years old. Everyday I ask myself, "What shoud I cook for dinner?"
