Okinawa Fromage

Okinawa Fromage will bring you breezy feeling like in Okinawa beaches! With a sand color as our cake color, it will transport you to the Okinawa and fall in Love with it!

Indulge in the rich, decadent flavors of these French vanilla dream bars brownies. With a moist and cakey texture, complemented by sweet white chocolate chips and a hint of nuttiness, these bars are a delightful treat for any occasion.

Ingredients: 1 box French vanilla cake mix. 1/2 cup melted butter. 1/4 cup milk. 1 large egg. 1 cup white chocolate chips. 1/2 cup chopped pecans or walnuts optional. 1/4 cup sweetened condensed milk. 1/4 cup chocolate chips optional.

Instructions: Warm the oven up to 175F 350C. Put the French vanilla cake mix, melted butter, milk, and egg in a bowl. Mix everything together well. If you want to, add chopped nuts and white chocolate chips and mix them in. Spread the mix out evenly in a 9x13-inch baking pan that has been greased. Over the top of the mix in the pan, pour sweetened condensed milk. If you want, you can evenly sprinkle chocolate chips over the top. In a hot oven, bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into bars.

Prep Time: 10 minutes

Cook Time: 25 minutes

This delightful dish combines the earthy flavors of spinach with the rich nuttiness of Asiago cheese, all brought together with perfectly cooked fusilli pasta.

Ingredients: 250g fusilli pasta. 200g fresh spinach, washed and chopped. 100g Asiago cheese, grated. 2 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. 1/4 teaspoon red pepper flakes optional.

Instructions: Follow the directions on the package to cook the fusilli until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Put chopped spinach in the pan and cook for about two to three minutes, until it wilts. Add the cooked fusilli and the pasta water that you saved to the pan. Mix things together well. Grate some Asiago cheese into the pan and toss the pasta around until the cheese melts and covers all of it. You can add red pepper flakes, salt, and pepper to taste. Make the seasonings taste better. Serve hot, and if you want, top with more grated Asiago cheese.

Prep Time: 15 minutes

Cook Time: 15 minutes

The nuttiness of peanut butter, the sweetness of butterscotch chips, and the tropical touch of coconut combine to make these Peanut Butter Coconut Oatmeal Scotchies. The chewy texture of the oats complements the gooey center of these delectable cookies.

Ingredients: 1 cup peanut butter. 1/2 cup unsalted butter, softened. 1 cup brown sugar, packed. 1/2 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 1/2 cups old-fashioned oats. 1 cup sweetened shredded coconut. 1 cup butterscotch chips.

Instructions: Warm your oven up to 350F 175C and put parchment paper on baking sheets. While the butter is soft, mix the peanut butter, brown sugar, and granulated sugar in a large bowl until the mixture is smooth and fluffy. Next, add the vanilla extract and mix well. Then, add the eggs one at a time and mix well. 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 just combined. Add the old-fashioned oats, shredded coconut, and butterscotch chips and mix them in until they are spread out evenly in the dough. Place round tablespoons of dough about 2 inches apart on the baking sheets that have been prepared. With the back of a spoon or your fingers, gently press down on each dough ball. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. When you take the cookies out of the oven, let them cool for 5 minutes on the baking sheets before moving them to wire racks to cool all the way. With milk or your favorite drink, these Peanut Butter Coconut Oatmeal Scotchies are a great treat.

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicious grilled lamb chops paired with grilled plums and a flavorful hazelnut gremolata, creating a perfect blend of savory and sweet with a nutty crunch.

Ingredients: 8 lamb chops. Salt and pepper to taste. 1/4 cup olive oil. 4 plums, halved and pitted. 1/2 cup chopped fresh parsley. 1/4 cup chopped hazelnuts. 2 cloves garlic, minced. Zest of 1 lemon. Juice of 1 lemon.

Instructions: Warm up the grill over medium-high heat. Put olive oil on top of the lamb chops and season them with salt and pepper. Let them sit for 15 minutes. Grill the lamb chops for four to five minutes on each side, or until they're done the way you like them. Put the plum halves on the grill in the last few minutes of cooking and cook until they have grill marks and are a little soft. To make the gremolata, put chopped parsley, hazelnuts, minced garlic, lemon zest, and lemon juice in a bowl and mix them together. Take the plums and lamb chops off the grill and serve them with the hazelnut gremolata on top.

Prep Time: 20 minutes

Cook Time: 10 minutes