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YummyKitchen, San Francisco (2026)

31/10/2026

Gooey Butter Cake Bars 🍰🧈✨

Sweet, rich, and gooey.

Ingredients :

For the crust:
• 1 (15.25-ounce) box yellow cake mix
• ½ cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract

For the gooey topping:
• 1 (8-ounce) package cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar

Instructions :
1.Preheat the oven to 350°F and line a 9×13-inch baking dish with parchment paper, leaving enough overhang for easy removal.
2.Add the cake mix, melted butter, 2 eggs, and 1 teaspoon vanilla to a large mixing bowl.
3.Beat with a hand mixer until fully combined.
4.Press the thick cake mixture evenly into the bottom of the prepared baking dish.
5.In a separate bowl, beat the softened cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla until smooth.
6.Gradually add the confectioners’ sugar and beat until creamy and fully incorporated.
7.Pour the cream cheese mixture evenly over the cake layer and smooth the top.
8.Bake on the middle rack for 35–40 minutes, until the top is lightly cracked while the center remains slightly gooey.
9.Remove from the oven and let the bars cool completely before slicing.
10.Store leftovers in an airtight container in the refrigerator.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: 15 bars
Calories: 260 kcal per bar

30/10/2026

Cheesy Chicken Enchilada Skillet 🌮🍗🧀

Cheesy, hearty, and easy.

Ingredients :

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon smoked paprika, optional
• 3 cups cooked shredded or diced chicken
• 1 (15–16-ounce) can pinto beans, rinsed and drained
• 2 (10-ounce) cans red enchilada sauce, or 1 (19-ounce) can
• 1 (4-ounce) can diced mild green chiles
• 6 (6-inch) corn tortillas, cut into bite-size pieces
• 2 cups shredded Mexican-blend cheese, divided

Optional toppings:
• Sour cream or Greek yogurt
• Diced avocado or guacamole
• Fresh cilantro
• Sliced green onions
• Jalapeño slices
• Lime wedges

Instructions :
1.Preheat the oven to 400°F.
2.Heat the olive oil in a large oven-safe skillet over medium heat.
3.Add the onion and cook for 3–4 minutes, until softened.
4.Stir in the garlic, cumin, chili powder, and smoked paprika and cook for about 30 seconds.
5.Add the chicken, pinto beans, enchilada sauce, and green chiles and stir until well combined.
6.Bring the mixture to a gentle simmer.
7.Stir in the tortilla pieces, pressing them into the sauce so they absorb some of the liquid.
8.Simmer for 2–3 minutes, until the tortillas begin to soften.
9.Stir in 1 cup of shredded cheese until melted.
10.Remove the skillet from the stovetop and sprinkle the remaining 1 cup cheese evenly over the top.
11.Transfer the skillet to the oven and bake for 15 minutes, until bubbling and the cheese is melted.
12.Let the skillet rest for 5 minutes before serving.
13.Add your favorite toppings and serve warm.

Prep time: 15 minutes
Cook time: 25 minutes
Rest time: 5 minutes
Total time: 45 minutes
Servings: 4
Calories: 598 kcal per serving

30/10/2026

Rosemary Roasted Root Vegetables 🥕🥔🌿

Crispy, savory, and rustic.

Ingredients :

• 2 carrots, peeled and cut into 1-inch pieces
• 4 parsnips, peeled and cut into 1-inch pieces
• 12 baby potatoes, halved
• 1 large sweet potato, cut into 2-inch pieces
• 2 beets, peeled and cut into 1-inch pieces
• ¼ cup olive oil
• 1½ teaspoons flaky sea salt
• ¼ cup fresh rosemary, chopped
• 4 garlic cloves, sliced

Instructions :
1.Preheat the oven to 425°F.
2.Add the carrots, parsnips, baby potatoes, sweet potato, and beets to a large bowl.
3.Drizzle with olive oil and add the flaky sea salt, chopped rosemary, and sliced garlic.
4.Toss well until all the vegetables are evenly coated.
5.Spread the vegetables across 1–2 large baking sheets in a single layer, leaving space between the pieces.
6.Roast for 30 minutes.
7.Remove the pans from the oven and stir or flip the vegetables.
8.Return to the oven and roast for another 15–25 minutes, until tender inside and golden around the edges.
9.Taste and add a little more salt if needed.
10.Serve warm.

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 8
Calories: ~210 kcal per serving

30/10/2026

Garlic Butter Shrimp Scampi 🍤🧄🍋

Buttery, garlicky, and bright.

Ingredients :

• 1½ lbs large shrimp, peeled and deveined
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ¼ teaspoon red pepper flakes, optional
• ½ cup dry white w**e or low-sodium chicken broth
• 1½ tablespoons fresh lemon juice
• ¼ cup fresh parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions :
1.Pat the shrimp dry with paper towels and season with salt and black pepper.
2.Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
3.Add the shrimp in a single layer and cook for 1–2 minutes per side, until just opaque and pink.
4.Transfer the shrimp to a plate so they do not overcook.
5.Reduce the heat to medium and add the remaining olive oil and butter.
6.Stir in the garlic and red pepper flakes and cook for about 30 seconds, until fragrant.
7.Pour in the white w**e and simmer for about 2 minutes, until reduced by roughly half.
8.Stir in the lemon juice.
9.Return the shrimp and any juices from the plate to the skillet.
10.Toss gently until the shrimp are coated in the garlic butter sauce and heated through.
11.Remove from the heat and stir in the fresh parsley.
12.Taste and adjust the salt and black pepper if needed.
13.Serve immediately with lemon wedges, pasta, rice, or crusty bread.

Prep time: 2 minutes
Cook time: 8 minutes
Total time: 10 minutes
Servings: 6
Calories: 192 kcal per serving

30/10/2026

Crispy Cheeseburger Egg Rolls 🍔🧀🥟

Crispy, cheesy, and savory.

Ingredients :

• 1 lb ground beef
• 8 egg roll wrappers
• 6 oz shredded Colby Jack cheese
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• Oil, for frying

Instructions :
1.Cook the ground beef in a skillet over medium heat, breaking it into small crumbles as it browns.
2.Drain off any excess grease.
3.Season the beef with salt, black pepper, and garlic powder.
4.Remove the skillet from the heat and let the beef cool slightly.
5.Stir in the shredded Colby Jack cheese until evenly combined.
6.Place an egg roll wrapper on a clean surface and spoon a few tablespoons of filling into the center.
7.Fold the bottom corner over the filling, fold in both sides, then roll tightly toward the top corner.
8.Moisten the final corner with a little water to seal.
9.Repeat with the remaining wrappers and filling.
10.Heat frying oil to 350°F in a deep skillet or fryer.
11.Fry the egg rolls in small batches for 3–4 minutes, turning as needed, until crisp and golden brown.
12.Transfer to a wire rack or paper towel-lined plate to drain.
13.Let cool briefly before serving.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Yield: 8 egg rolls
Calories: 266 kcal per egg roll

30/10/2026

Roasted Tomato Basil Soup with Grilled Cheese Croutons 🍅🌿🧀

Creamy, cozy, and flavorful.

Ingredients :

For the roasted tomatoes:
• 8–12 tomatoes, quartered
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste

For the soup:
• 2 teaspoons olive oil
• 2 tablespoons onion, chopped
• 2 garlic cloves, minced
• 3 cups roasted tomato puree
• 1 cup tomato juice, reserved from roasting and strained
• 1 teaspoon salt
• Black pepper, to taste
• 1 tablespoon dark brown sugar
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tablespoon fresh basil, chopped

For the grilled cheese croutons:
• Baguette, sliced into crostini
• Fresh mozzarella cheese, as needed
• Butter, as needed

Instructions :
1.Preheat the oven to 425°F.
2.Arrange the quartered tomatoes on a baking sheet lightly drizzled with olive oil.
3.Drizzle with additional olive oil, season with salt and black pepper, and toss gently.
4.Roast for 20–40 minutes, until the tomatoes are soft and slightly shriveled.
5.Let the tomatoes cool briefly, reserving the juices from the pan.
6.Blend the roasted tomatoes until smooth, measuring out 3 cups of puree.
7.Heat 2 teaspoons olive oil in a large pot over medium-high heat.
8.Add the onion and garlic, reduce the heat to medium, and cook for about 30 seconds, until fragrant.
9.Stir in the tomato puree, strained tomato juice, chicken broth, brown sugar, salt, and black pepper.
10.Bring the soup to a boil and cook for 10 minutes.
11.Reduce the heat to a simmer, stir in the heavy cream, and cook for another 10–15 minutes.
12.Meanwhile, sandwich fresh mozzarella between baguette slices and butter the outsides.
13.Cook the mini sandwiches in a skillet over medium heat until golden on both sides and the cheese is melted.
14.Transfer them to a cutting board and cut into ½–1-inch cubes.
15.Ladle the soup into bowls and top with fresh basil and grilled cheese croutons.
16.Serve hot.

Prep time: 5 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 20 minutes
Servings: 6–8
Calories: 246 kcal per 1-cup serving

30/10/2026

Halloween Hot Dog Mummies 🌭🎃👻

Fun, flaky, and easy.

Ingredients :

• 8 hot dogs
• 1 (8-ounce) package refrigerated crescent roll dough
• 1 teaspoon yellow mustard, or as needed, optional

Instructions :
1.Preheat the oven to 350°F.
2.Place the hot dogs in a saucepan and cover them with water.
3.Bring to a boil, then reduce the heat to medium-low and simmer for about 5 minutes, until warmed through.
4.Drain the hot dogs and let them cool slightly.
5.Unroll the crescent dough onto a clean work surface and separate it into 8 pieces.
6.Wrap one piece of dough around each hot dog, stretching and overlapping it slightly to resemble mummy bandages.
7.Leave a small section of each hot dog exposed near the top to create the face.
8.Arrange the wrapped hot dogs on a baking sheet.
9.Add tiny dots of mustard for the eyes and facial details if desired.
10.Bake for about 10 minutes, until the crescent dough is puffed and golden brown.
11.Serve warm.

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 8
Calories: ~248 kcal per serving

30/10/2026

Sweet Buttermilk Cornbread 🌽🍯🧈

Soft, moist, and buttery.

Ingredients :

• ½ cup unsalted butter, melted
• 2 large eggs, at room temperature
• 1 cup low-fat buttermilk
• ¼ cup honey
• 1 cup finely ground cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons butter, for greasing the pan

Instructions :
1.Preheat the oven to 375°F and generously butter a 9×9-inch baking dish, coating the bottom, sides, and corners well.
2.In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3.In a separate bowl, whisk together the melted butter, eggs, buttermilk, and honey until smooth.
4.Gradually add the dry ingredients to the wet ingredients, whisking gently after each addition.
5.Mix just until evenly combined, being careful not to overmix.
6.Let the batter rest for about 10 minutes.
7.Pour the batter into the prepared baking dish and spread it evenly.
8.Bake for 30–35 minutes, until the top is lightly golden and the center is cooked through.
9.If the top browns too quickly, loosely cover the pan with foil during the last part of baking.
10.Let the cornbread rest for about 10 minutes before slicing and serving.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 9
Calories: 307 kcal per serving

29/10/2026

BBQ Meatloaf Muffins 🥩🧁🔥

Juicy, savory, and smoky.

Ingredients :

• 1 teaspoon vegetable oil, or as needed
• 1 medium onion, cut into chunks
• 1 medium green bell pepper, cut into large chunks
• 1 large egg
• ½ teaspoon milk
• 1 cup barbecue sauce
• ½ cup tomato salsa
• 1 tablespoon Worcestershire sauce
• 1¾ lbs ground sirloin
• 1 cup plain breadcrumbs
• 2 tablespoons Montreal steak seasoning

Instructions :
1.Preheat the oven to 450°F and lightly brush a 12-cup muffin pan with vegetable oil.
2.Add the onion and green bell pepper to a food processor and pulse until finely chopped.
3.In a small bowl, whisk together the egg and milk.
4.In another bowl, mix the barbecue sauce, tomato salsa, and Worcestershire sauce.
5.Add the ground sirloin, chopped onion and pepper mixture, breadcrumbs, and steak seasoning to a large bowl.
6.Pour in the egg mixture and half of the barbecue sauce mixture.
7.Gently mix until everything is evenly combined.
8.Divide the meat mixture evenly among the 12 muffin cups.
9.Spoon the remaining barbecue mixture over the top of each mini meatloaf.
10.Bake for about 20 minutes, until cooked through and the centers reach at least 160°F.
11.Let rest briefly before removing from the muffin pan and serving.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 12
Calories: 263 kcal per muffin

29/10/2026

Dulce de Leche Banana Cream Pie 🍌🥧🍮

Creamy, sweet, and indulgent.

Ingredients :

• 1 (3.4-ounce) box French vanilla instant pudding mix
• 1 cup whole milk
• 4 oz cream cheese, softened
• ½ of a 7-ounce can sweetened condensed milk
• 2 cups Cool Whip or homemade whipped cream, divided
• 2 bananas, sliced
• 1 prepared graham cracker pie crust
• 1 (15-ounce) can dulce de leche

Instructions :
1.Prepare the graham cracker crust if making it from scratch, or use a ready-made crust.
2.In a large bowl, whisk together the instant pudding mix and whole milk until smooth, then set aside.
3.In a separate bowl, beat the softened cream cheese with the sweetened condensed milk until creamy.
4.Add the pudding mixture and stir until fully combined.
5.Gently fold in 1½ cups of the whipped topping.
6.Arrange the sliced bananas evenly over the bottom of the pie crust.
7.Spread the dulce de leche over the bananas in an even layer.
8.Spoon the creamy banana filling over the top and smooth the surface.
9.Cover and refrigerate for at least 2 hours, or overnight for a firmer set.
10.Before serving, decorate with the remaining whipped topping and extra fresh banana slices if desired.
11.Slice and serve chilled.

Prep time: 15 minutes
Chill time: 2 hours
Total time: 2 hours 15 minutes
Servings: 8
Calories: 396 kcal per serving

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