Easter is coming at us fast! Is it just me or does this year feel extra early? My brain is used to Easter happening well into the month of April.
I’m excited to head to Mexico City (!!!) this weekend and I’m even more excited that I’ll be home just in time for the festivities. These biscuits (and ham) are on my top priority lists to make/eat this Easter. I hope they find their way to your table too!
I realize that my happy place is really simple: after a workout, I love to eat dinner, take a shower and then put on fluffy sweats (I currently live in a Vans sweatshirt my brother got me for Christmas). And then I like to get in bed and edit tons of photos while I watch trashy reality TV (right this second: Real Housewives of Atlanta). I do this and am usually like, “This is happiness.” It’s my favorite time of day!
As I was about to post this, I realized that I’m one cupcake recipe after another—very unlike me! But I know you all will forgive me because these taste dramatically different from the espresso cupcakes. And they’re a million times easier to decorate!
These are mojito-flavored, so they’re bright and zesty and a lil’ bit boozy. These cupcakes are from Jessica’s new book, Pretty Dish.
I learned a lot of lessons from making these cupcakes. The number one thing: if you’re a creative person, surround yourself with people who will be brutal with you. It’s important.
After attempting to make buttercream roses last year and getting super frustrated, I gave up. But last month, I decided to do my research, get the right piping tip (hello Wilton #104 is your friend) and try again. I piped out one “rose” and I thought it looked pretty good. I texted it to Billy and asked him how it looked. I was assuming he was gonna go, “GREAT! YOU’RE SO TALENTED!” Instead, this man goes, “these look like foreskins.”
UMM OK! THANKS!
But the more I looked at them, the more I agreed. The more I was thankful to my friend for telling me the truth before I put a whole dozen of foreskin-looking cupcakes out into the blogsphere. He saved me, you know? Very grateful.
It’s been rainy and cold in Los Angeles the past week and obviously I have loved every second of it. It’s been glorious to put on a big sweater and cook some food. This has been on my list to make because it’s so good and cozy. And yes, I will admit that it’s not the most photogenic food but whatever. It’s rice and chicken!
This differs a lot from your typical arroz con pollo. The mixture that makes it green is a big bunch of cilantro, garlic, onion, jalapeño and stock all blended in a blender. This makes a delicious, flavorful broth mixture that is combined with the rice. This is what makes it super delicious and flavorful. It tastes bright and earthy and spicy.
The spice definitely chills out as it cooks with the rice. The chicken is so good and falls off the bone. The little guy on top is killer. It’s called Salsa Criolla and my mom used to make it when we were eating really boring things like lentils or beans. It transforms anything that might be a bit mundane and not so flavorful. Lucky for us, the rice is flavorful and then you add this and it adds even more flavor. It’s amazing.
I’m going to be completely honest and say that St. Patrick’s Day is one of those holidays that I don’t celebrate. I never have. I don’t drink green beer, I don’t eat Irish food, I don’t pinch people (please don’t touch me ever lol) and I always forget to wear green. But I do love bread. And I love Irish soda bread.
Irish soda bread has the most humblest of beginnings. It was made during time when it was difficult to access high-quality ingredients. It was simple: low-protein flour, “soda” aka baking soda (for leavening), soured milk and…umm…that’s it!
This is what I like to call reworked Irish soda bread. It has a bit of cold grated butter, some rolled oats for texture. And instead of raisins, I added chocolate chips because I love myself.
March is what I like to call a dud of a month. It’s the “Tuesday” of months. It’s that in between where everyone is super over winter and snow and yet spring feels so far away. It’s a random month that also happens to be a huge birthday month in my circle. Josh’s birthday is March 2nd, my friend Karyn’s birthday is March 8th and so many more! So I’ll be making birthday cakes this month; I’ll be making healthy things; and I’ll be making lots of breakfast.
Here are some cozy things to make in the month of March.
Sabich – I love these sandwiches so much. I make these A LOT, minus the bread. It makes for the BEST lunch. Sautéed harissa eggplant with hummus, an Israeli salad and a boiled egg. YUM.
Cheese Plate for Two – I make this “cheese plate for two” all the time. Usually when Josh and I are chilling on a Friday night, this is the perfect snack/appetizer.
Raclette Sticks – Speaking of chzzz. Please make these raclette cheese sticks on pay day because raclette is not cheap (I paid about $15 for this brick of cheese) but then you can fry it up and serve it to your friends and people’s minds will be blown.
Tahini Banana Bread – This is my favorite banana bread and it’s definitely one of the (surprisingly) most-made recipes on this blog. Think peanut butter in banana bread. I makes sense.
S’more Fluffy Yeasted Doughnuts – Are these a lot of work? Yes of course. But they are RIDICULOUSLY delicious and perfect. They are fluffy and filled with a chocolate custard. The top is a 7-minute frosting that toasts up like the perfect marshmallow.
Cadbury Egg Skillet Cookie – Cadbury eggs are maybe the ONLY Easter cookie. Peeps are disgusting, in my humble, non-judgy opinion. But I love some mini Cadbury eggs. This puts those crushed Cadbury’s in a delicious skillet cookie.
Strawberry Sheet Cake with Rhubarb Meringue Frosting – This cake was definitely the most-made last Spring. It was beloved by so many people and I get why. The pink cake is fluffy and delicious and actually tastes like strawberries. The frosting is light and fluffy and tastes like rhubarb. And the entire thing is pink!!
Brown Butter Scallops with Walnut Pesto – This is an easy weeknight meal that I just love. I’m actually trying to give up tons of carbs for the month of March (good luck to me) so please see my first meal for an insight on what I’m most likely going to be eating 24-7. Lol.
I made this dish a million years ago for the blog. When I first started this blog, I lived in a studio apartment and shot most of the photos on my patio. I had terrible lighting inside my apartment and the patio was literally the only place I could take a dang photo. I remember neighbors would pass by and always be like what is this weird-ass girl doing taking photos of her food . Lol.
I wanted to share this recipe AGAIN because I made it soooo long ago and it really deserved a makeover, Queer Eye-style. I gave it a whole new home, a new wardrobe and a good haircut. The roots were perfectly fine.
It took about three months for me to convince Josh to go to the dermatologist to get his thing on his hip checked out. (I’ll refrain from going into details because this is a food blog.) He finally went to the dermatologist on Thursday and had a “surgery” that was barely surgery.
But now—since he’s a hypochondriac—he’s requiring a heavy amount of attention for his “recovery.” I’m trying not to laugh and roll my eyes at the same time, but I did promise him that I was going to make him waffles. Hopefully these will be enough because babying grown men isn’t my greatest virtue. Lol.
I spent this past weekend getting back in the vibe of normal life which included going to the gym, going on a run, sniffling my way through Queer Eye on Netflix, getting cocktails and burgers with friends and going to watch Black Panther. I’m sure you’ve seen it; if not, you need to remedy that situation.
One weekend goal that was not met was a trip to my favorite Chinese restaurant to eat dumplings and pot stickers. I have to say, I love their meat pot stickers and dumplings but their vegetarian variety is not all that great. I wanted to make delicious vegetarian pot stickers. I think I found it.
I roasted a kabocha squash and added a bunch of stuff to it like green onions, sautéed mushrooms, sesame oil, chili paste, ginger and white pepper. It was glorious. It tasted like heaven.
This makes about 24 pot stickers which sounds like a lot but when you start eating them, it feels like it could go on forever and ever. I would highly recommend doubling this recipe and then freezing the rest. Pot stickers are THE ABSOLUTE BEST to cook straight from the freezer.
Hello, hi, hello! I’m finally back in Los Angeles, tucked in my very comfortable bed with Amelia sleeping on my feet. When I got back, I immediately told her all about the cute dogs I saw on the road. Mostly telling her how grateful she is for having a warm bed and a constant stream of food, but she’s shrugging her shoulders at me. Typical.
In my brain a few weeks ago, I was craving cacio e pepe but I also wanted it to be cheesy. Cacio e pepe enthusiasts and purists will scoff at this recipe but the rest of us who love cheesy cheese and black pepper, will love it. I can’t win them all.
This recipe is sort of a simple base for a stovetop macaroni and cheese. Except it has way less salt (because of the Parmesan-Reggiano), some mozzarella and it requires that you save the pasta water (just like traditional cacio e pepe). That extra pasta water will loosen it up a bit and make it even creamier and more delicious.
Whenever I was a little kid, I used to come home and make Kraft Mac n’ Cheese and would ALWAYS put a ton of black pepper on top. That is the inspiration behind this recipe.