Julia Recipes

06/26/2026

06/23/2026

06/23/2026

🛒 Ingredients (for 3–4 shawarmas):
Chicken thighs — 500 g
Tomatoes — 2
Cucumbers — 2
Chinese cabbage — 200 g
Flatbread — 3–4 sheets
🥣 Sauce:
Sour cream — 3 tbsp
Mayonnaise — 2 tbsp
Garlic — 2 cloves
Dill — a small bunch

06/23/2026

12/31/2025

Chewy Butterfinger Cookies
Ingredients :

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups crushed Butterfinger candy bars (about 3-4 fun-size bars)
Optional: Additional crushed Butterfinger bits for topping
Instructions :

Preheat the Oven :
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars :
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
Add Eggs and Vanilla :
Beat in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
Mix Dry Ingredients :
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in Butterfinger Bits :
Gently fold in the crushed Butterfinger candy bars using a spatula.
Scoop and Shape :
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with your hand or the back of a spoon. Sprinkle additional crushed Butterfinger bits on top if desired.
Bake :
Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. The cookies will look slightly underbaked but will firm up as they cool.
Cool and Serve :
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

12/30/2025

Avocado Chicken Salad Lettuce Wraps🥑🍗🥗
🥑🍗🥗Ingredients:
2 cups cooked chicken breast, shredded or chopped
2 ripe avocados, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped
1/4 cup plain Greek yogurt or mayonnaise
1 tablespoon lime juice
1/2 teaspoon garlic powder
Salt and pepper to taste
Butter lettuce leaves (or any large lettuce leaves for wrapping)
Optional toppings: diced tomatoes, sliced jalapeños, or shredded cheese
🥑🍗🥗Instructions:
Prepare the Chicken Salad:
In a large bowl, combine the cooked chicken, diced avocados, red onion, and cilantro.
Make the Dressing:
In a small bowl, mix the Greek yogurt (or mayonnaise), lime juice, garlic powder, salt, and pepper until well combined.
Combine Ingredients:
Pour the dressing over the chicken mixture and gently toss until everything is evenly coated.
Assemble the Lettuce Wraps:
Spoon a generous amount of the avocado chicken salad onto each lettuce leaf.
Add Optional Toppings:
If desired, top with diced tomatoes, sliced jalapeños, or shredded cheese.
Serve:
Serve immediately as a light and refreshing meal.
Enjoy your Avocado Chicken Salad Lettuce Wraps! These wraps are a healthy and delicious option for lunch or a light dinner.

12/30/2025

Homemade Blueberry Buns
These Homemade Blueberry Buns are soft, sweet, and bursting with juicy blueberries. Perfect for breakfast, brunch, or as a snack, these buns are a delightful treat that combines the sweetness of berries with a tender dough.

Ingredients :

For the Dough :
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (about 110°F/45°C)
1/2 cup milk, warmed (about 110°F/45°C)
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
3 cups all-purpose flour (plus extra for dusting)
1/2 teaspoon salt
For the Filling :
1 1/2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon (optional)
For the Glaze :
1 cup powdered sugar
2–3 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract
Instructions :

Activate the Yeast :
In a small bowl, dissolve the yeast in warm water. Let it sit for 5–10 minutes, or until frothy.
Make the Dough :
In a large mixing bowl, combine the yeast mixture, warm milk, sugar, melted butter, egg, and vanilla extract. Stir until well combined.
Gradually add the flour and salt, mixing until a soft dough forms. Turn the dough onto a floured surface and knead for 5–7 minutes, or until smooth and elastic.
Let the Dough Rise :
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Prepare the Filling :
In a small bowl, toss the blueberries with sugar, cornstarch, and cinnamon (if using). This will help thicken the juices as the buns bake.
Assemble the Buns :
Punch down the risen dough and roll it out into a rectangle (about 12x16 inches).
Spread the blueberry filling evenly over the dough, leaving a small border around the edges.
Roll the dough tightly into a log, starting from the long side. Pinch the seam to seal.
Cut and Shape :
Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place the buns in a greased 9x13-inch baking pan, leaving space between each bun.
Second Rise :
Cover the buns and let them rise for 30–45 minutes, or until puffy.
Bake :
Preheat the oven to 375°F (190°C). Bake the buns for 20–25 minutes, or until golden brown and cooked through.
Make the Glaze :
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the milk for your desired consistency.
Glaze and Serve :
Drizzle the glaze over the warm buns. Serve immediately and enjoy these soft, fruity treats!

12/30/2025

Chocolate Peanut Butter Candy Cheesecake
Ingredients :

For the Crust :

1 1/2 cups chocolate cookie crumbs (such as Oreos or chocolate graham crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling :

4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
For the Peanut Butter Swirl :

1/2 cup creamy peanut butter
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the Chocolate Ganache Topping :

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Optional Garnish :

Crushed peanut butter cups or chopped peanuts
Instructions :

Prepare the Crust :
Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan to form an even crust.
Bake the crust for 8-10 minutes, then remove and let cool while you prepare the filling.
Make the Cheesecake Filling :
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the vanilla extract and eggs one at a time, beating gently after each addition. Be careful not to overmix, as this can cause cracks in the cheesecake.
Prepare the Peanut Butter Swirl :
In a small bowl, mix the peanut butter, powdered sugar, and vanilla extract until smooth.
Assemble the Cheesecake :
Pour half of the cheesecake filling into the cooled crust. Dollop spoonfuls of the peanut butter mixture over the filling, then use a knife or skewer to swirl it slightly into the batter.
Pour the remaining cheesecake filling on top and smooth it with a spatula.
Bake the Cheesecake :
Place the springform pan on a baking sheet (to catch any leaks) and bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Chill the Cheesecake :
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
Prepare the Chocolate Ganache Topping :
In a microwave-safe bowl, heat the chocolate chips and heavy cream in 30-second intervals, stirring between each, until smooth and fully melted.
Pour the ganache over the chilled cheesecake, spreading it evenly with a spatula.
Garnish and Serve :
Sprinkle crushed peanut butter cups or chopped peanuts over the ganache for extra texture and flavor.
Slice and serve chilled.

12/30/2025

Air Fryer Grilled Cheese Hot Dogs

Ingredients:
4 hot dog buns
4 hot dogs
8 slices of cheddar cheese (or your preferred cheese)
2 tablespoons butter (softened)
Optional: ketchup, mustard, relish, or any desired toppings

Directions:
Preheat Air Fryer:
Set your air fryer to 375°F (190°C) and let it preheat for 3 minutes.
Prepare the Hot Dogs:
Place the hot dogs in the air fryer basket and cook for 4-5 minutes until they are heated through and slightly crispy on the outside. Remove and set aside.
Assemble the Grilled Cheese Hot Dogs:
Butter the inside and outside of each hot dog bun.
Place one slice of cheese inside each bun, then add the cooked hot dog.
Top the hot dog with another slice of cheese.
Air Fry the Hot Dogs:
Carefully place the assembled grilled cheese hot dogs into the air fryer basket. Make sure they aren’t stacked to ensure even cooking.
Cook at 375°F for 4-6 minutes or until the buns are golden brown and the cheese is melted.
Serve and Add Toppings:
Remove the grilled cheese hot dogs from the air fryer. Add any desired toppings like ketchup, mustard, relish, or onions.
Enjoy:
Serve hot and enjoy these crispy, cheesy, and flavorful grilled cheese hot dogs!