Natalia Miron

Natalia Miron “Easy & delicious recipes 🍳 | Quick cooking videos | USA food lovers

08/31/2026

Nutella Brownies🍫🧸✨ For ALL of you asking - the app link for Osta is in my bio or you can search ‘Osta Recipes’ on the App Store or Google Play store! Brownie Layer: 110g unsalted butter (½ cup) 170g chocolate (1 cup) 200g sugar (1 cup) 2 eggs 80g flour (⅔ cup) 20g cocoa powder (3 tbsp) 1 tsp vanilla 45g chocolate chunks (¼ cup) ½ tsp salt Nutella (about 4–5 tbsp) Extra chocolate chunks Instructions: Melt the butter and chocolate together until smooth. Mix in the sugar, then add the eggs and vanilla. Fold in the flour, cocoa powder, and salt until combined, then mix in the chocolate chunks. Pour half of the brownie batter into a lined baking pan and spread evenly. Add spoonfuls of Nutella in the middle, then cover with the remaining brownie batter. Top with extra chocolate chunks and bake at 175°C until the top is crackly and the center stays fudgy. Enjoy✨

08/31/2026

🍑 The Most Refreshing Summer Dessert Ever 🥥 The perfect guilt free dessert that anyone can make at home. It is super simple refreshing and packed with natural fruit flavors 🍦 📝 Ingredients: • Frozen peaches • Frozen apricots • Coconut cream • Lemon juice • Honey ——— Next recipe soon. Don’t miss it ✨ 💡 Tip: Adjust the amount of honey and lemon juice depending on how sweet your fruits are to get that perfect balance of tangy and sweet flavors

08/31/2026

One bite and you are instantly hooked 🥜 This right here is the ultimate texture combination. Creamy fluffy mascarpone meets sweet buttery caramel and crunchy crushed biscuits and peanuts in every single bite 🤤 📝 Ingredients: • Heavy cream • Mascarpone cheese • Homemade Caramel • Speculoos biscuits • Crushed peanuts ——— Next recipe soon. Do not miss it ✨ 💡 Tip: Make sure both your heavy cream and mascarpone are very cold before whipping to get the fluffiest and most stable texture possible.

08/30/2026

Burnt Basque Cheesecake ✨ 500g (2 blocks) soft room temp cream cheese 100g (1/2c) - 150g (3/4c) granulated sugar 3 large eggs 2 tsp vanilla 250ml (1 c) heavy cream / all purpose cream 2 tbsp flour 1 tsp salt Instructions: Prepare a 7" springform pan and line the bottom and the sides with 2 layers of parchment paper. Preheat oven to 220C (425F) In a bowl, mix together the cream cheese and the sugar using a wooden spoon/ spatula. Once mixed, shift to a whisk and whisk until soft. If you're using a mixer, skip this step and use the mixer on medium speed until well incorporated. Add the eggs one at a time, mixing well before adding the next one. Then mix in the vanilla. In a small separate bowl, mix the flour, salt, and heavy cream. Pour this over to the cream cheese mixture then mix well. Strain the cheesecake batter while transferring to the pan to avoid lumps in the cheesecake. Bake for 35 to 40 mins or until the top is a bit burnt but the center remains jiggly when you give the pan a little shake. Once baked, let cool for 30 mins then transfer to the fridge to chill overnight for best results ✨

08/30/2026

The Ultimate Coffee-Free Tiramisu 🥛 Looking for the fluffiest dessert ever? This homemade tiramisu is incredibly creamy, perfectly sweet, and made without a single drop of coffee! The ultimate cozy treat that tastes exactly like a cloud 🤤 📝 Ingredients: • 250g mascarpone • 3 eggs • 3 tbsp sugar • Bo***ir biscuits (Ladyfingers) • Milk + vanilla extract (for soaking) • Cocoa powder (for dusting) ⏱ Steps: 1️⃣ Whisk the egg yolks with sugar in a bowl until pale and fluffy. 2️⃣ Add the mascarpone and beat well until completely smooth with no lumps. 3️⃣ Whip the egg whites until stiff peaks form, then gently fold them into the mascarpone cream. 4️⃣ Dip the ladyfingers into the vanilla milk mixture and layer them at the bottom of your dish. 5️⃣ Add a layer of cream, another layer of soaked ladyfingers, and top with the remaining cream. 6️⃣ Let it set in the fridge for 4 hours, dust with cocoa powder just before serving, and enjoy! ——— Next recipe soon. Don’t miss it ✨ 💡 Tip: Let it rest overnight if you can! The flavors blend together perfectly and the cream gets even sturdier.

08/30/2026

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08/30/2026

S’mores Ghost Cookies recipe 🍪👻🎃 Ingredients: 115g browned butter, cooled slightly 115g brown sugar 50g granulated sugar 1 large egg 1 tsp vanilla extract 160g all-purpose flour ½ tsp baking soda ¼ tsp salt 100g chocolate chips Marshmallows Milk chocolate Graham crackers Black food coloring Instructions: Brown the butter in a pan until golden and nutty, then let it cool slightly. Whisk the browned butter with the brown sugar and granulated sugar until smooth. Add the egg and vanilla and mix until combined. Add the flour, baking soda and salt. Mix just until a soft cookie dough forms. Fold in the chocolate chips. To assemble, place a piece of graham cracker, milk chocolate, and a marshmallow on a parchment-lined baking sheet. Flatten the cookie dough and place it over the top, completely covering the filling. Leave a small hole in the top so the marshmallow can seep through! Place the cookies on the baking sheet with plenty of space between them — these cookies spread! Bake at 175°C for 10–12 minutes, until the edges are golden but the centers are still soft. For the ghost, use black food coloring to make a cute little ghost face on the marshmallow. Enjoy✨

08/29/2026

Crizpy mozzarella bites

08/29/2026

Sweet & Spicy CHIN-SU Wings 🍗🌶️

08/29/2026

Pumpkin Cream Cheese Muffins 🎃🍂 Recipe: ¾ cup canned pumpkin purée (180g) ⅓ cup melted butter (70g) ½ cup granulated sugar (100g) ¼ cup brown sugar (50g) 2 large eggs ½ cup buttermilk (120ml) 1½ tsp vanilla extract 1½ cups all-purpose flour (195g) 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1½ tsp cinnamon ¼ tsp nutmeg Cream Cheese Filling: 115g cream cheese, softened ¼ cup powdered sugar (30g) ½ tsp vanilla extract Topping: Pumpkin seeds (optional) Instructions: Mix the pumpkin purée and melted butter until combined. Add the granulated sugar and brown sugar, then whisk until smooth. Add the eggs, buttermilk and vanilla, then mix until combined. Add the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Gently fold until just combined. Don’t overmix. For the cream cheese filling, mix the cream cheese, powdered sugar and vanilla until smooth and creamy. Chill for 15–20 minutes. Fill your muffin liners with the pumpkin batter, leaving a little space at the top. Pipe the cream cheese filling directly into the center from the top, pushing the piping tip slightly into the batter and leaving a generous amount of cream cheese visible on top. Sprinkle with pumpkin seeds, if using. Bake at 175°C for 20–25 minutes, until the muffins are baked through and lightly golden around the edges. Let them cool before serving. Enjoy ✨

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