Cook With Me | Espresso black bottom cupcakes Amelia Puriri 2025-08-05 | Shoutout to @sparklyblonde1 for showing me this type of cupcake when I was 12 and for teaching me how to glitter a mug with Mod Podge. Peak YouTube. Anyway, here’s my grown up version with espresso. One of my go tos now.Ingredients:For the cupcakes:6 tablespoons Dutch-process cocoa powder6 tablespoons hot espresso (or strong instant coffee)1 ½ cups all-purpose flour¾ teaspoon kosher salt½ teaspoon baking soda½ teaspoon baking powder12 tablespoons butter1 cup plus 2 tablespoons sugar1 large egg, room temperature½ cup sour cream, room temperature1 teaspoon pure vanilla extractFor the cream cheese filling:1 pound cream cheese, room temperature½ cup sour cream, room temperature½ cup sugar2 large eggs, room temperature1 teaspoon pure vanilla extractPinch of kosher saltInstructions:1. Preheat your oven to 350°F and line two standard muffin tins with paper liners. This makes about 18 cupcakes.2. In a small bowl, whisk the cocoa powder and hot espresso until smooth. In another bowl, mix the flour, salt, baking soda, and baking powder.3. In a large bowl, beat the butter and sugar until it looks light and fluffy. Mix in the egg, then add the sour cream and vanilla. Pour in the cocoa espresso mix and blend well. Add your dry ingredients and mix until just combined. Don’t overmix.4. For the filling, beat together the cream cheese, sour cream, sugar, eggs, vanilla, and salt until super smooth. Fill each cupcake liner about halfway with the chocolate batter, then spoon a generous dollop of the cream cheese mixture right on top. Bake for 25–28 minutes, or until the tops look set and slightly golden. Let them cool a bit before digging in.xxAmelia
Batch cook chipotle shredded chicken #mealprep #easyrecipe #highprotein Amelia Puriri 2026-09-15 | ...
The best pumpkin bread recipe of the season #fall #baking #pumpkinseason Amelia Puriri 2025-09-05 | ...
Cook With Me | Pumpkin bread wars Amelia Puriri 2025-09-05 | Spent last weekend testing three pumpkin breads to figure out which one’s gonna be the fall bake this year. Here’s the lineup:Claire Saffitz — black cocoa streuselMore savory than I expected. The turmeric keeps the bread bright orange and the cocoa streusel adds a salty twist. Not really kid friendly, but so fun for an adult Halloween party.Melissa Clark — brown butter + bourbonThis one was my favorite. The brown butter and bourbon together? SO GOOD. Super moist, super fall. Probably not for the kids, but perfect for a cozy dinner party dessert.Molly Baz — salty maple butterThe safest bet. Everyone would love this one, especially with that salty maple butter on top. I’d make this for a party or wrap it up as neighbor gifts.Recipes:Claire's recipe: youtube.com/watch?v=DqQdYoJSFx4Melissa's recipe: cooking.nytimes.com/recipes/1017797-pumpkin-bread-with-brown-butter-and-bourbonMolly's recipe: bonappetit.com/recipe/pumpkin-bread-with-salted-maple-butter?srsltid=AfmBOop-5vk6P1biHvWqYrSOmcGyFus4nAwS5Xqp4H9RBElhFe_V6DsoLinks:Black cocoa powder: amzn.to/4mMgxpjOil sprayer: amzn.to/4gb6rfsOaktown Spice Shop: oaktownspiceshop.com/products/nutmeg-whole?_pos=1&_sid=493e9d98a&_ss=r&variant=36751484223653Thanks for watching!!xxAmelia
Cook With Me | testing celebrity recipes Amelia Puriri 2025-08-13 | These two recipes went viral a few years ago, and I finally put them to the test. I know they couldn’t be more different, but the real question is: who’s the better recipe developer? Watch to find out.Can opener link: amzn.to/4mfZPhRRecipes:Hailey's Wings: brit.co/hailey-bieber-air-fryer-wingsGigi's Spicy Vodka Pasta: google.com/search?q=gigi+hadid+vodka+pasta+recipe&sa=X&sca_esv=d0444d30016ff5d8&rlz=1C1CHBF_enUS1067US1067&sxsrf=AE3TifMxs-s7MaNrcpW3vcZhN_03S6he5A%3A1753914730100&udm=50&fbs=AIIjpHxU7SXXniUZfeShr2fp4giZ1Y6MJ25_tmWITc7uy4KIeoJTKjrFjVxydQWqI2NcOha3O1YqG67F0QIhAOFN_ob1yXos5K_Qo9Tq-0cVPzex8akBC0YDCZ6Kdb3tXvKc6REYLGX9w74LWeLb-Zc4sEPpryhbWLdycMyoED_M7Gi80dFibOwrPtGbXNrGvJR2rJaa7YXOCHlbqpdf3JHwR4CTEPr03g&aep=1&ntc=1&ved=2ahUKEwi7xtDD0eWOAxUZE0QIHWtrHbEQ2J8OegQICBAD&biw=1462&bih=1279&dpr=1.5&mtid=ep2KaJiFBMDAkPIP1dmJiAo&mstk=AUtExfADTFHvVuhu0i_PxhVdR7HjF1TvINL-_lcPX22NZjjSIvITULCSM0P3sl5FyZliCKHKF45pbwAb-k39WEKGL-BL5p16H4sZMF47YYPcB9BWrdHkL9DOP-0HIqhYoDXN4EbOq0J2CgxmvzSmH4t3pfRZY4JLgGug6wXwna5DR7Pb90qfkrAVJQYaWytkSBHxGuRDBTDLaWzt_CRzUQR0aWHU9ApHs8QrSOgHnPbTYeEPy4RN5_j6JWqCLPed9O8l58CWoh7XifMQ4wUA9BSWAZ1c2C6PZjNy36ABqaFCa6q4cN-wVOSUVFwvkhfS77XUQNZ35qrvvKFuFE5CrifQyn1CM8FJ8zxGWw&csuir=1&zx=1753914735711&no_sw_cr=1
Cook With Me | Sourdough peach raspberry scones Amelia Puriri 2025-08-11 | These scones are honestly kind of life changing. Plus if you’re not a baker they're REALLY hard to mess up 🤝Vanilla Sourdough Peach & Raspberry SconesIngredients:100 g fresh peaches, diced75 g fresh raspberries325 g pastry flour1 tsp baking powder1 pinch salt45 g sugar1 tsp vanilla extract or a glob of vailla bean paste110 g cold unsalted butter, cubed1 whole egg1 egg yolk100 g heavy cream (plus extra for brushing)½ cup sourdough starter (optional)Instructions: 1. In a large bowl, rub vanilla bean seeds into the sugar. Add flour, baking powder, and salt. Whisk together, then cut in cold butter until crumbly. 2. Gently fold in diced peaches and raspberries. In a separate bowl, whisk the egg, yolk, vanilla extract, cream, and sourdough starter. Add to the dry mix and stir just until combined. 3. Turn dough onto a floured surface and shape into a 1½-inch thick round. Cut into 8 wedges, transfer to a lined baking sheet, and chill for 15–30 minutes.4. Preheat oven to 375°F (190°C). Brush tops with cream and sprinkle with sugar if desired. Bake for 22–27 minutes, until golden. Let cool slightly before serving.xxAmelia
Cook With Me | Crispy chicken Greek salad & Greek honey cake Amelia Puriri 2025-07-30 | Crispy lemony chicken. crunchy salad. sticky honey cake. Basically, the Mediterranean dinner party of my dreams, except I made it on a random Tuesday and basically ate it standing over the counter. The chicken is golden and super crispy with a sourdough parm crust. The salad is punchy and fresh with dill, feta, and a lemony dressing. and the cake? warm, soft, not too sweet, and soaked in honey syrup.Crispy Chicken with Mediterranean SaladIngredients:Cake:4 chicken breasts1½ cups sourdough breadcrumbs½ cup parmesanSpices: paprika, garlic powder, oregano, mustard powder, turmeric, pepper, salt½ cup flour3 eggs + zest of 1 lemonOlive oil for fryingSalad:Spring greens or romaineCherry tomatoes, cucumber, pepperoncini, kalamata olives, feta, red onionDressing:3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 tbsp honey1 tsp fresh dill, 2 garlic cloves, ½ cup olive oil, salt + pepperInstructions:1. Pound chicken thin. Mix breadcrumbs, parmesan, and all spices (save 1 tsp salt for the egg mix). Set up your dredging bowls: flour, eggs + lemon zest + salt, and spiced breadcrumbs.2. Dredge chicken in flour, dip in eggs, then coat with breadcrumbs.3. Pan-fry in olive oil over medium heat, 3–4 mins per side, until golden and crispy. Let rest on a rack or towel.4. Whisk dressing. Toss greens with dressing + a pinch of salt, then top with chopped veggies, feta, and sliced chicken.Olive Oil Greek Honey CakeIngredients:1 cup flour1½ tsp baking powder½ tsp cinnamon¼ tsp saltZest of 1 orange1 cup sugar¾ cup olive oil3 eggs¼ cup milk1 tsp vanilla1 cup chopped walnuts or pistachiosSyrup:½ cup honey½ cup water1 tbsp orange or lemon juiceoptional: splash of orange blossom water or brandyTo serve:Greek yogurt or mascarpone, extra nuts, flaky salt, drizzle of honeyInstructions:1. Preheat oven to 350°F (or 325°F convection). Grease + line a 9” cake pan. Whisk dry ingredients (flour, baking powder, cinnamon, salt, orange zest) in one bowl.2. In another bowl, whisk sugar, olive oil, eggs, milk, and vanilla. Fold in dry mix, then stir in chopped nuts.3. Pour into pan and bake 35–40 mins until golden + toothpick comes out clean.4. Simmer honey, water, citrus juice (and optional extras) for 5–7 mins. Poke warm cake, pour syrup over, and let soak 15+ mins. Serve with yogurt, honey, and a pinch of flaky salt.
Cook With Me | Sourdough snickerdoodles Amelia Puriri 2025-07-19 | If your sourdough discard is staring at you every time you open the fridge these snickerdoodles are a solid way to put it to use. Soft, a little tangy, and just the right amount of sweet. Let me know if you make them!!Sourdough SnickerdoodlesIngredients:Dough:2 ½ cups (300 g) all-purpose flour2 tsp baking powder1 tsp baking soda1 tsp sea salt2 tsp cinnamon½ cup (113 g) unsalted butter, room temp1 ¼ cups (250 g) sugar⅓ cup (100 g) sourdough discard1 egg2 tsp vanilla extractCinnamon Sugar:¼ cup (50 g) sugar1 tbsp cinnamonInstructions:1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.2. In one bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. In another, beat butter and sugar until fluffy. Add discard, egg, and vanilla. Combine wet and dry.3. Mix cinnamon sugar in a small bowl. Scoop dough into 32 balls, roll in cinnamon sugar, and place 12 per sheet.4. Bake 11–12 minutes until puffed and golden. Let cool on a rack.xxAmelia
Cook With Me | Cod tacos with mango salsa Amelia Puriri 2025-07-15 | Thanks for watching this video and for sticking around while I almost sliced my finger off. These tacos are honestly so good and make the perfect summer meal. Let me know if you end up making them!Cod Tacos with Mango SalsaIngredients:1 lb fresh cod (or any white fish)1–2 tbsp olive oil1 packet Siete Spicy Taco SeasoningCorn tortillasMango Salsa:2 ripe mangoes, diced¼ cup red onion, finely chopped¼ cup fresh cilantro, chopped1 small jalapeño, seeded and minced¼ teaspoon chili powder or hot sauce, plus more to taste¼ teaspoon sea salt, plus more to taste1 teaspoon maple syrup plus more to tasteJuice of 1 limeInstructions:1. Mix all the salsa ingredients in a bowl and set aside.2. Pat the cod dry, coat with olive oil, and season with the Siete Spicy Taco mix. Sear in a hot pan for 3–4 minutes per side until golden and flaky or until they reach 145 degrees.3. Warm your tortillas in a dry skillet or over an open flame.4. Assemble tacos with pieces of cod and mango salsa. Serve with sliced avocado, extra lime wedges, and more fresh cilantro.
Cook With Me | Chicken salad Amelia Puriri 2025-06-27 | Chicken salad recipe!Ingredients1 roast chicken (approx. 3½ lb), cut into bite‑size pieces1 cup finely chopped celery½ cup finely chopped red onion½ cup drained capers½ cup whole‑fat plain yogurt¾ cup mayonnaise1 Tbsp white wine vinegar (or to taste)Kosher salt & freshly ground black pepper, to taste1 Tbsp finely chopped celery leaves or parsley2 Tbsp fresh dill2 Tbsp chopped scallionsInstructions:1. In a large bowl, combine the chopped chicken, celery, red onion, and capers.2. In a separate bowl, whisk together the yogurt, mayonnaise, and vinegar. Taste and adjust seasoning.3. Gently fold the yogurt mixture into the chicken mixture.4. Season with salt, pepper, celery leaves (or parsley), dill, and scallions. Toss lightly to blend.Thanks for watching!XxAmelia
Cook With Me | Spicy chicken lettuce wraps Amelia Puriri 2025-06-18 | Hey guys! Hope you like my first video! Leave me some comments on what I should cook next :)Spicy Chicken Lettuce Wraps (Serves 4–6)Ingredients:2 lbs ground chicken4 Tbsp soy sauce2 Tbsp dark brown sugar2 tsp fish sauce2 Tbsp sriracha (plus more for drizzling)3–4 Tbsp vegetable oil5–6 scallions, thinly sliced (white and pale green parts)4 garlic cloves, finely choppedKosher salt, to taste12–16 iceberg lettuce cups (outer leaves work best)Fresh cilantro and lime wedges, for servingInstructions:1. In a small bowl, mix together soy sauce, brown sugar, fish sauce, and sriracha. Set aside.2. Heat oil in a large skillet over medium heat. Add scallions and garlic, cooking for 2–3 minutes until fragrant.3. Add the ground chicken and a pinch of salt. Cook for 8–10 minutes, breaking it up as it browns and cooks through.4. Pour in the sauce and stir well. Let everything cook together for another 2 minutes until well coated.5. Spoon the spicy chicken into chilled iceberg lettuce leaves. Top with herbs, a squeeze of lime, and more sriracha.Thanks!!Stay tuned for my next video
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