From Cupcakes to Traditional Korean Food and Everything in Between

1 Minute Chocolate Chip Cookie for 1

I get a ton of requests.  Some random, some weird.  But since school started, I’ve been receiving them from students wondering what they can make in their cramped quarters, often only equipped with a microwave.  I know for me, the biggest cravings I fought were for hot chocolate chip cookies so I decided to share the quickest and easiest way I know to whip one up in no time with just a few ingredients and 1 minute in the microwave.  Keep those requests coming, guys!  However, I don’t think I’ll be demonstrating how to display “body sushi” anytime soon, lol.

1 Minute Chocolate Chip Cookie For 1

1 Minute Chocolate Chip Cookie for 1
Cook time
Total time
Serves: 1
  • 1 tb soft salted butter
  • 2 tb brown sugar
  • ¼ ts vanilla extract
  • ½ ts whole milk
  • 3 tb flour
  • 2 tb chocolate
  1. In a small bowl, cream together the butter and sugar for about 3 minutes.
  2. Add the vanilla and milk to the same bowl.
  3. Lastly, add the flour in 2 quick batches then fold in the chocolate.
  4. Spread it onto a microwave-safe surface, making the center thicker than the edges.
  5. Microwave in 30 second bursts to add up to a minute or so. My microwave reads 1.58 kw so each microwave will be different though, keep in mind to slightly undercook as it will continue to set as it cools.

Got a craving for an epic cookie?

Stuffed Salted Caramel Cookies {Recipe}


Your Squishy Monster ^.~

The Last Year of my 20’s

I’ll be honest. I spent most of my adolescence on feeling like an alien, uncertain of how to act, what to say, or even be. But I can say that as I’ve gotten older, I’ve learned to embrace my quirks and that was probably one of the hardest parts of growing up for me.  Yesterday’s birthday felt different.  I felt free and happy to be me, weird parts and all.

I spent the morning catching up with my family then spent the rest of the day with my best friend, J. We soaked up an entire afternoon of summer rainstorms while I unfurled over clean sheets, watching golden sunlight stream in between showers and the flame of my candles flicker as I spent the day doing absolutely nothing. It. felt. great. I ate meals that I lingered over and didn’t feel any urgency to snap a picture of and laughed so much that mascara ran down my cheeks. The night ended with candlelight and clams, happily mopping crusty bread into its sauce of white wine, butter, garlic, and herbs.

It was a perfect day. And as if it weren’t perfect enough, J surprised me with a trip to France and Italy and The Squishy Monster channel hit over 20k subs and over 1 million views yesterday. The last year of my 20’s definitely capped off nicely and I’m glad everything happened the way it did, even if I wasn’t always so certain.
If I could tell 20 year old me what I know now, it’d be, “Don’t be afraid to be you. Those who matter will love you no matter what. Be strong, be steadfast, and stay true to you. The greatest things in life have yet to be lived!”

Thanks for the best birthday ever.

Scones + Tips & Tricks

Have you ever had a dry, crumbly and flavorless scone?  I have.  Countless times.  I decided long ago that I’d banish those to replace them with the words moist, soft, tender, and buttery.  This is exactly what my recipe will bring you.  There are several tips and tricks that I share with you in this video to ensure that you never make a brittle or bland scone ever again.

Pumpkin Spice Scones Tips + Tricks for MOIST Scones

5.0 from 2 reviews
Scones + Tips & Tricks
Serves: 6
  • 2 c unbleached flour
  • 1 c sugar
  • 2 ts baking powder
  • ½ ts fine salt
  • ⅛ ts cream of tartar
  • ½ c frozen unsalted butter
  • ½ c cold whole sour cream
  • ½ ts baking soda
  • ½ cold egg {1 oz}
  • ⅓ c + 1 tb cold pumpkin puree
  • 1½ ts pumpkin spice
  • ¼ c sweetened condensed milk
  • ¼ c sifted confectioners sugar
  • 1 ts pumpkin spice
  • Pinch of salt
  1. In a large bowl, whisk/sift together the flour, sugar, baking powder, salt, and cream of tartar.
  2. Over this bowl, grate in the frozen butter and toss to combine with the dry mixture. Store in the freezer while working on the other ingredients.
  3. Scoop the sour cream into a small bowl and sprinkle in the baking soda and stir. Set aside for 5 minutes.
  4. After 5 minutes, stir in the egg.
  5. In a separate bowl, mix the puree with the spice.
  6. Take the large bowl out of the freezer and pour in the other two bowls {with the sour cream and pumpkin}. Mix just to combine.
  7. Scrape dough out onto a work surface and lightly press together into a tall lump then flatten. Cut out desired shapes.
  8. Bake on a well greased baking sheet at 350 for 19-22 minutes.
  9. Cool scones {if it's too hot, the glaze will not set but if it's just a bit warm, it will soak in nicely}
  10. To make the glaze, whisk everything together and pour a bit onto each scone.


Your Squishy Monster ^.~

A Picture Every Hour

8:30 am, breakfast of soft boiled eggs


& cheesecake stuffed crepes.


9:45 am, a clementine snack at the beach.


10:45, swimming in the deep blue sea.

photo 4


11:30, lounging with J.


12:55 and walking to get a snack, these seagulls can’t seem to fly forward because of the strong gust of wind.


1:30, snack time.  Yellowtail and spicy shrimp/crab rolls.


2:45 and walking back home, J plucked a flower for me :)


3:30, a surprise box full of treats from around the world…{homemade pocky here}

photo 1

4:00, a late lunch of Thai.


5:55 and a summer rainstorm allows me the chance to watch this documentary revealing “the beauty, the magic, the mystery of eels.”


6:45.  Snack time, round two of pg tips and coconut macaroons!


7:20 a spicy shrimp and cilantro pizza.


8:30 sunset by the pier.


Your Squishy Monster ^.~



These sweet and crunchy chocolate pocky bring up a huge nostalgic factor for me. Every visit to the Asian market with my mama saw me with these on the way out.  It was like our reward for good behavior.  Since then, I’ve formulated a recipe that captures its essence and I’ve only grown to love them even more.

Homemade Chocolate Pocky : Easy Asian Snacks

5.0 from 2 reviews
  • ½ c + 1 tb unbleached flour
  • 1 ts sugar
  • ¼ ts baking powder
  • ½ ts fine salt
  • 2½ tb soft, unsalted butter
  • 2 tb sweetened condensed milk
  • 1 ts water
  • 1 c melted chocolate {of your choice}
  1. You can use a food processor or mix this by hand. Begin by combining the dry ingredients.
  2. Pulse/cut in the butter until combined.
  3. Whisk together the sweetened condensed milk and water and add it in.
  4. Work until the dough comes together.
  5. Gather into plastic wrap and refrigerate for 15-20 minutes.
  6. When ready, pinch off pieces of the dough and roll out into chopstick like thickness. Try to make roughly similar sizes.
  7. Bake at 350 for 9-12 minutes or until it reaches your desired golden brown.
  8. Cool for at least a couple hours before dipping into melted chocolate and decorate as you wish.

This makes approximately 2 1/2 dozen but greatly varies with how big/small you roll them.


Your Squishy Monster ^.~

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