These Chocolate Chip Cornflake Cookies combine the classic flavors of chocolate chips with the delightful crunch of cornflakes. They are soft, chewy, and utterly delicious!

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 2 cups cornflakes cereal. 2 cups semisweet chocolate chips.

Instructions: Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Melt the butter and mix it with the white sugar and brown sugar in a large bowl until the mixture is light and fluffy. Adding the eggs one at a time and mixing them in is the next step. Mix the all-purpose flour, baking soda, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Add the Corn Flakes cereal and chocolate chips slowly while mixing. Place rounded tablespoons of cookie dough about 2 inches apart on the baking sheet that has been prepared. Put the cookies in an oven that has already been heated for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. Have fun with your tasty Chocolate Chip Cornflake Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes

These rice krispy treats are the perfect blend of chewy and crispy, with just the right amount of sweetness. They're great for snacking, parties, or lunchbox treats!

Ingredients: 6 cups Rice Krispies cereal. 1/4 cup butter. 1 package 10 ounces marshmallows.

Instructions: In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until completely melted. Remove from heat and quickly add the Rice Krispies cereal, stirring until well coated. Press the mixture evenly into a greased 9x13 inch pan using a buttered spatula or wax paper. Allow to cool and set for about 30 minutes before cutting into squares.

Prep Time: 10 minutes

Cook Time: 5 minutes

Delicate, colorful, and irresistibly delicious, these pretty macaroons are a delightful treat for any occasion. Their crisp exterior gives way to a chewy and flavorful interior that will leave you craving for more.

Ingredients: 2 cups almond flour. 2 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. Food coloring optional. Pinch of salt.

Instructions: Warm the oven up to 300F 150C and put parchment paper on a baking sheet. Sift the powdered sugar and almond flour together in a bowl to make sure there are no lumps. Beat the egg whites and salt together in a different bowl until they get foamy. Slowly add the granulated sugar while beating the mixture. Mix it until it forms stiff peaks. Slowly mix the sifted almond flour and powdered sugar into the egg whites until the batter is shiny and smooth. You can add a few drops of food coloring and vanilla extract if you want, and then fold the mixture slowly until it is evenly colored. Put the batter in a bag with a round tip for piping. Place small rounds on the baking sheet that has been prepared, leaving space between them so they can spread. A few taps on the counter will get rid of the air bubbles in the baking sheet. Set the piped macaroon shells out at room temperature for 15 to 30 minutes so that a skin can form. They shouldn't feel sticky when you touch them. Put the macaroons in an oven that has already been heated up. Bake them for 15 to 18 minutes, or until they have risen and formed a smooth shell with a little crunch. Lower the oven temperature a little if the macaroons start to turn brown. After taking the macaroons out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down. If you want to fill the macaroon shells with something other than buttercream, ganache, or jam, you can wait until they are completely cool. Before serving, put the filled macaroons in a container that won't let air in and put it in the fridge for 24 hours. This lets the flavors mix and the texture get smoother. Take these pretty macaroons out and enjoy them!

Prep Time: 45 minutes

Cook Time: 15-18

A vegan Kimchijeon is a Korean pancake with kimchi and a few other simple ingredients. The outside is crunchy and the inside is chewy. It tastes spicy and sour all at the same time.

Ingredients: 1 cup kimchi, finely chopped. 1 cup all-purpose flour. 3/4 cup water. 2 tablespoons flaxseed meal. 2 tablespoons sesame oil. 2 green onions, thinly sliced. 1 tablespoon soy sauce. 1 tablespoon gochugaru Korean red pepper flakes. 1 teaspoon sugar. 1/2 teaspoon salt. Vegetable oil for frying.

Instructions: In a bowl, mix together the flaxseed meal and water. Let it sit for a few minutes to thicken, creating a flax egg. In a large mixing bowl, combine the chopped kimchi, all-purpose flour, flaxseed mixture, sesame oil, green onions, soy sauce, gochugaru, sugar, and salt. Mix well until a batter forms. Heat a non-stick skillet over medium heat and add a little vegetable oil to coat the bottom. Pour a ladleful of the kimchi batter into the skillet, spreading it out into a round shape. Cook for 2-3 minutes on each side, or until golden brown and crispy. Repeat with the remaining batter, adding more oil to the skillet as needed. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil. Serve hot with a dipping sauce of your choice.