Creamy egg yolk seasoned with mayonnaise, garlic powder, a little bit of salt, and paprika. These easy deviled eggs are the perfect little starters for small gatherings or as a quick snack.
Have you had deviled eggs before?
If you have, then you know there’s something about these little egg halves that are soo addictive. Maybe it’s that savory-ness, maybe it’s that creamy texture, maybe it’s your favorite seasoning. But whatever it is, it makes these deviled eggs soo good.
I actually had no idea what deviled eggs were until I was in my second or third year of college. My housemate made them for dinner one night, and since then, I’ve been hooked. These little eggs make great appetizers and snacks. And they’re perfect for entertaining guests.
A salad mix tossed with toasted almonds, slices of blood orange, dried cranberries, and tomatoes then drizzled with blood orange balsamic vinaigrette. Simple and delicious, this seasonal citrus salad with blood orange balsamic vinaigrette will become an instant favorite.
Okay. It’s official. I’m at a loss for words.
I don’t even know how to begin to describe the deliciousness and oh so amazing flavor in this salad. And that blood orange balsamic vinaigrette. Oh. My. God. You have to try it for yourself.
Why, oh why, are blood oranges sooo good? And why are they so darn expensive?
I’ve been searching for blood oranges for weeks now. You would think that since I live in San Francisco, blood oranges are readily available, but nuooo, they’re not. At least, not in the places I’ve searched. And trust me, I’ve looked in every market I walked by. High and low. Inside and out. Well, guess what? I finally found them!
Crispy on the edges, chewy in the center, and filled with decadent chocolate, these super easy to make chewy brownie cookies are delicious and addictive. They are the answer to brownie edge lovers.
As if brownies weren’t addictive enough… As if I need yet another dessert to drool over… These chewy brownie cookies are my latest love.
Yes. I took a bite out of that cookie before I took this photo. Okay, maybe more than a bite.
If you love the edges of brownies as much as I do, you’ll love these cookies.
For all of you brownie edge lovers out there, these cookies are made just for you! That crispy outer edge (on all sides!), that chewy fudgy center, that classic brownie crinkly top, all in one delicious cookie.
And if you’re wondering… Taylor Swift’s Blank Space is playing while I’m writing this post. Lonely Starbucks lover, brownie edge lovers. Yes, I know. Wrong lyrics, but that’s what I always hear. lol
Eggs baked in puff pastries served with bacon for a delicious savory breakfast. These bacon and eggs puff pastries are easy to make and great for individual serving.
As usual, I’m in love with breakfast. Like obsessed. There’s really no better word for it.
I would totally eat breakfast for dinner too if the rest of my family wouldn’t object.
And how cute are these little breakfast puff pastries? Don’t they make you want to eat them for days?
Frozen puff pastries (because I have no idea how to make my own puff pastries! lol) baked until golden brown. Then these puff pastries are stuffed with eggs, topped with bacon, and served warm. Each bite is soo delicious and savory. They’re small but definitely filling.
So, earlier this week, I realized that I had soo many things I wanted to share with you, and there just wasn’t a place to do it. Facebook wasn’t enough. I mean, if I shared everything I’ve been obsessed with on Facebook, your feed would be bombarded with only my posts. You’d be so terribly annoyed with me. But I couldn’t resist!
This weekend will be the first of my Wallflower Weekly Faves series. It’ll consist of everything, not just food related. This series is meant to be random and fun.
Toasted rice cereal lightly sweetened with maple syrup and flavored with coconut oil then tossed with roasted almonds and freeze dried strawberries. This roasted almond strawberry maple cereal is a delicious breakfast that’s both flavorful and easy to make.
Not all mistakes end up as a terrible mess.
This recipe was originally supposed to be snack bars, similar to Kind bars. Actually, that was my intention. I wanted to create Kind bars with my favorite ingredients so that I can eat them any time I want. Sometimes I think that’s my motivation – so that everything is easily accessible at home. Unfortunately, when I substituted maple syrup for honey to make this a vegan snack, the maple syrup wasn’t thick enough to hold the cereal together. If I added more maple syrup, I knew that the cereal would become too sweet. So as a snack bar, a total fail.
But! Instead of writing this off as a loss, I wanted to see if I could use what I made for something else. Cereal.
Which honestly is a poor excuse of a recipe. But hey, it’s my idea of a quick tasty breakfast before work so of course I’d share this recipe with you. =)
This shop has been compensated by #CollectiveBias and its advertiser Tai Pei® Asian Food. All opinions are mine alone. #NewYearFortune
Celebrate Chinese New Year with hot and sour soup filled with soft tofu, lily flowers, mushrooms, bamboo shoots, and cloud ear fungus. This soup is delicious and easy to make, great for a cold winter day.
My family loves soup, and this particular one shows up at our dinner table pretty often, especially during the holidays. And what better way to celebrate Chinese New Year and welcome in the Year of the Sheep than with our favorite dishes? For me, that means soup, eggrolls, and noodles. Oh, and sweets!
I’ve also mentioned before that I’m a major snacker. I prefer to eat many little dishes over one big dish. In other words, I love my soups and appetizers. Soup plus eggrolls? I’m set.