Today we’ll be making a Copycat of Sweet Martha’s Cookies famous recipe, and it’s really easy if you follow the directions. These delicious crispy cookies with a chewy inside come from my own recipe inspired by Sweet Martha’s cookie jar at Minnesota State Fair.

If I am asked to mention the two best things in Minnesota, they would always be its fantastic summer season and Minnesota State Fair. This fair is organized at the end of the summer as a fun celebration of the ending summer season and all the awesome things about Minnesota.

Sweet Martha’s Cookies

These cookies are amazingly delicious and can be best described as freshly baked, bite-sized oven cookies that are crispy and chewy simultaneously.

In short, these are Sweet Martha’s bestselling cookies at Minnesota State Fair. And the best thing is that you don’t have to go to the Minnesota State Fair to enjoy these super delicious crunchy cookies. You can easily make them at home whenever you want. 

It’s a yummy tradition to have Sweet Martha’s chocolate chip cookies at Minnesota State Fair. They serve warm cookies loaded with small, slushy chocolate chips in beautiful small buckets! Some people like to eat them all at the fair, while some pack them up to consume them later at home. Some even store them in the freezer to savor throughout the year!

If you want to make and enjoy these cookies, then look no further, I have successfully doubled their recipe. You can follow this recipe to enjoy the best chocolate chip cookies ever. To make these cookies at home, you need a large mixer because you are going to make a ton of dough. I use a Professional Viking Mixer and it gets filled with dough up to 75%. I made this dough for 200 cookies for my special “Cupcake Friday.”

It’s pretty easy to make this many cookies at home. I have a couple of baking sheets that can be used to make 30 cookies at a time. I baked cookies in both simultaneously, and it took me about one hour to bake 200 cookies.

Ingredients

• 2 cups minus 2 tbsp cake flour

• 1⅔ cups bread flour

• 1¼ tsp baking soda

• 1½ tsp baking powder

• 1 tsp sea salt

• 2½ sticks (1¼ cups) salted butter, softened

• 1¼ cups brown sugar (light or dark)

• 1 cup + 2 tbsp white sugar

• 1 tbsp vanilla extract

• 2 egg yolks

• 1 whole egg

• 2 tbsp instant espresso powder (optional)

• 1 bag (about 12 oz) small semi-sweet chocolate chips

• Finishing salt (for sprinkling)

Instructions

1. Mix Dry Ingredients

   • In a large bowl, whisk together cake flour, bread flour, baking soda, baking powder, sea salt, and espresso powder (if using).

   • Set aside — do not add the finishing salt yet.

2. Cream Butter & Sugars

   • In a separate mixing bowl, beat the softened butter, brown sugar, and white sugar on medium speed for 2–3 minutes until light and fluffy.

3. Add Eggs & Vanilla

   • Beat in the egg yolks and whole egg one at a time, mixing well after each addition.

   • Add vanilla extract and mix until fully incorporated.

4. Combine Wet & Dry

   • Reduce mixer speed to low and gradually add the dry mixture.

   • Mix only until just combined — it’s okay if you still see a few streaks of flour.

5. Add Chocolate Chips

   • Remove the bowl from the mixer and fold in the chocolate chips with a spatula until evenly distributed.

6. Shape & Chill Dough

   • Divide dough into 4 equal portions.

   • Shape each into a rectangular disk about ½ inch thick and wrap tightly in plastic wrap.

   • Freeze for 45 minutes or refrigerate for at least 2 hours (overnight is fine).

7. Preheat Oven

   • Preheat to 350°F (175°C) and line baking sheets with parchment paper.

8. Cut Cookie Pieces

   • Roll each dough portion lightly with a rolling pin while still wrapped to even out the surface.

   • Unwrap, cut into ½-inch strips, then cross-cut into ½-inch squares — about thumbnail size.

9. Bake

   • Arrange cookie pieces on the prepared baking sheets, leaving 1 inch between each.

   • Bake for 6–8 minutes, just until the edges are set but centers are slightly under-baked.

10. Finish & Serve

    • Remove from oven, immediately sprinkle with finishing salt, and transfer to a cooling rack.

    • Serve warm for the ultimate Sweet Martha’s experience.

Tip: If you want that iconic fresh-out-of-the-bucket feel, bake in small batches so they’re always warm when served.

Share the image below to your Pinterest board if you like these Sweet Martha’s cookies recipe!

Serving options for Sweet Martha’s cookies:

You can serve the cookies with ice-cold milk as Sweet Martha’s cookie vendor does. Also, you can pair them with vanilla ice cream as well. You can turn them into ice cream cookies or delicious cream pie cookies. Another great option is to dip them half into the melted chocolate. 

If you want to try some amazing vegetable recipes, look no further. I’ve got you the best and the most delicious recipe ever, and it’s (CPK) California Pizza Kitchen Buffalo Cauliflower Bites Copycat recipe.

Who likes cauliflower here? I became its fan recently when I ordered that amazing Buffalo Cauliflower at California Pizza Kitchen. It was much more delicious than expected. I quickly fell in love with this recipe and recreated it in my kitchen. Since I tried it, I’ve made it more than ten times at home; this is finger-licking good.

I’m basically a carnivore and always prefer meat recipes. Whenever I have to eat anything else other than meat, I feel something’s missing and never get fully satisfied. The same is the case with my husband. Maybe it’s all in my head, but there’s always a missing sensation whenever I eat veggie meals…. but, surprisingly that’s not the case with my favorite cauliflower recipe.

If I didn’t know exactly what I was eating, I would simply think that I just ate boneless chicken wings and would have never thought of anything different.

CPK Buffalo Cauliflower Recipe

Ingredients

For Fried Cauliflower Bites:

1. 1 large Cauliflower, cut into florets
2. 2 Eggs
3. 1 ½ cups All-Purpose Flour
4. 2 tsp Cayenne Pepper
5. 1 tsp Black Pepper (crushed)
6. 1 tsp Sea Salt
7. ½ tsp Paprika Powder
8. 1 tsp Garlic Powder
9. Vegetable Oil (for frying, enough to have at least 3 inches of oil in the pan)

For Buffalo Hot Sauce:

1. ¼ cup Salted Butter (melted)
2. 1 Tbsp Cayenne Pepper
3. 1 Tbsp Sriracha Sauce
4. ¼ cup Frank’s Red Hot Sauce
5. ½ tsp Cracked Pepper
6. 1 Tbsp Honey

For Garnish:

1. Shredded Celery
2. Green Onion
3. Gorgonzola Cheese

Instructions

1. Prepare for Frying:

   • Heat oil in a medium-sized pan/pot to approximately 325°F (163°C).
   • Set up a cooling rack with paper towels nearby for draining the cauliflower.

2. Egg Mixture:

   • In a medium bowl, whisk together 2 eggs and 2 teaspoons of water.

3. Flour Mixture:

   • In a separate bowl or a ziplock bag, combine 1 ½ cups of flour with cayenne pepper, black pepper, sea salt, paprika powder, and garlic powder.

4. Coating the Cauliflower:

   • Toss the cauliflower florets in the flour mixture, ensuring they are well coated.
   • Dip these coated florets into the egg mixture, then coat them again in the flour mixture.

5. Frying the Cauliflower:

   • Fry the coated florets in batches to avoid overcrowding. Fry until they turn golden brown.
   • Remove the florets from the oil and place them on the cooling rack.
   • After letting them rest for a minute, refry them for an additional 1-2 minutes for extra crispiness.

6. Making Buffalo Hot Sauce:

   • While the florets are frying, prepare the buffalo sauce by mixing melted butter, cayenne pepper, Sriracha sauce, Frank’s Red Hot Sauce, cracked pepper, and honey in a large bowl.

7. Final Assembly:

   • Toss the warm, fried cauliflower in the buffalo sauce until well coated.
   • Serve hot, garnished with shredded celery, chopped green onion, and Gorgonzola cheese.

Air-fried Buffalo Cauliflower Bites

Of course, these versions are different, and the original is fried, so the recipes are different. Buffalo cauliflower can be easily made in the air fryer. Just follow the directions and spread an even layer of marinated cauliflower pieces in the air fryer.

Just make sure that the pieces don’t touch each other and cook them for 8 – 10 minutes at 400°F. Now, take the florets out and toss them in the buffalo sauce.

Baked Buffalo Cauliflower Bites

Also, a different version cause the original is fried, so the recipes are different. Serve these amazingly delicious baked cauliflower bites with your preferred dipping sauces – I usually go for my homemade ranch sauce. You can also try these bites with this cheese sauce. It will take you to another level of taste. The Chipotle ranch sauce is another great option. There are endless possibilities with this fun appetizer.

You can also fry these bites, but baking them is the best option. Baking these cauliflower bites makes them healthier and gives them amazing crispiness if broiled for the last minute of baking. I’m pretty sure that you will agree that this cauliflower recipe tastes just like the chicken and is incredibly tastier as well.

Reheating the Buffalo Cauliflower Bites

Reheating the fried items is not always a good idea, for fried foods taste best when fresh. But if you want to reheat these cauliflower bites, you can do so by placing them on a baking sheet greased with oil and baking them at 375°F for 12 – 14 minutes. Then, broil them for the last minute to develop the crispness.

If you are a vegetarian, you would already know that this recipe is going to turn out great. But if you are a meat fan like me and are planning to try out this recipe as a starter for your meat entree, then share your experience with me in the comments section to let me know if you are as amazed as I am by the satisfying glory of these cauliflower bites.

Today, we’re going to make a Japanese easy Kani Salad recipe.  Kani Salad is very refreshing, with a sweet touch of ripe mangoes in contrast to the light and savory flavors of Kani and Japanese mayo, which is very creamy.

Despite the popular notion, Kani Salad is not a conventional Japanese meal. Like a number of other dishes, it really first became popular in the United States. It was usually served at Japanese sushi restaurants that spread to other areas of the globe. The key element of this salad is, needless to say, the Kani.

What’s Kani?

Kani is widely known as a replica of crab meat, usually available in lots of Japanese dishes such as for example sushi. Kani really means “crab” in the Japanese language, and the imitation crab meat that people eat is named Kani Kamaboko or just Kanikami. Regardless of this, Kani is a widely accepted name for imitating crab meat.

These replica crab meats are produced from white fish, such as, for example Pollock, made to become a paste called surimi. They are created to taste near real crab. Each crab stick could be shredded easily and is colored in red, artificially and externally, to imitate the crab’s legs and appearance.

Kani is less expensive compared to crab meat, but needless to say, mimicking crab can’t compete with the actual crab’s nutrition. These crab sticks can be found at virtually all local food markets and can be purchased already cooked. It’s used as an element in a variety of Japanese dishes and street foods and is used all over the globe.

Making this Kani Salad really needs simple ingredients. An average Kani Salad contains an imitation of crab sticks, lettuce, iceberg, carrot, cucumber, and of course, Japanese mayo. 

Ingredients

• 5 oz (140 g) kani (crab sticks or imitation crab)

• 1 medium carrot

• 2 medium cucumbers

• 1 ripe mango

• ½ cup Japanese mayonnaise (e.g., Kewpie)

• Juice of ½ lemon

• Salt and freshly ground black pepper, to taste

Instructions

1. Prepare the Vegetables

   • Peel the carrot and trim the ends. Cut into julienne strips (about 3 inches long).

   • Peel the cucumbers, trim the ends, and cut into julienne strips as well — remove the soft core with seeds before slicing.

2. Shred the Crab Sticks

   • Gently press each kani stick from one end to the other to loosen the fibers.

   • Separate the strips by hand until fully shredded.

3. Cut the Mango

   • Peel the mango and slice the flesh away from the pit.

   • Stack the slices and cut into thin strips.

4. Mix the Salad

   • In a large bowl, combine the carrot, cucumber, kani, and mango.

   • Add the Japanese mayonnaise and lemon juice. Toss gently until everything is evenly coated.

5. Season and Serve

   • Season with salt and pepper to taste. Toss again.

   • Serve immediately, or refrigerate for up to 2 hours before serving for a chilled version.

   • For extra freshness, serve over a bed of iceberg or romaine lettuce.

Tips:

• For more flavor, sprinkle a little toasted sesame seed or drizzle sesame oil before serving.

• If you want extra crunch, add thinly sliced red bell pepper.

• Always use ripe, but firm mango for the best texture.

Share the image below to your Pinterest below if you like this Kani Salad Recipe!

Kani Salad Toppings

• Tobiko: Japanese fish roe that adds to the sea-food taste in your Kani Salad.
• Black Sesame Seeds: could make a good contrast while adding a crunchy and nutty texture to your Kani Salad
• Panko Breadcrumbs: Japanese form of breadcrumbs which are processed to be like flakes. Panko adds a crunchy and crispy texture to your Kani Salad.
• Gomashio: a seasoning from Japan produced from sesame seeds and salt. Gomashio will add to a crunchy texture and nutty flavor to this Kani Salad.

The recipe for this Kani Salad is straightforward. The only addition to it is ripe mango to provide it with a richer flavor that’s sweet and savory with a touch of tanginess.