Listen guys, Spring has sprung and that means bright vibrant colors and flavors. I am not the baker of the two of us so this is a hella short cut move to make the most scrumptious Spring cake. It has the zip of citrus, and the tropical flavors I adored on my recent spring break trip to Costa Rica with the mango, guava and coconut. With all this deliciousness, perhaps now I wont stop at the cupcake place on my walk home from work. This hits my baked goodness craving pretty well!
- 1 Box of Duncan Hines lemon cake mix (Per box instructions 1 cup water, 1/3 vegetable oil and 3 eggs)
- 1 can mango slices (hmpf, don’t hate. It’s not warm enough yet for fresh. I don’t live in Mexico, but if you do, then by all means rock some fresh fruit)
- 1 cup shredded coconut
- Half the jar of guava jam
- Zest of two lemons
- Juice of two lemons
Preheat oven to 350 degrees. Mix the oil, water, 3 eggs, shredded coconut, and cake mix. Spray pan well with nonstick spray. Coat the bottom of your 9″ pan with the glaze and the mango slices. Pour cake batter over the glaze, kind of like one would do for a pineapple upside down cake. Bake at 350 degrees for 25 minutes and let cool for at least 15 minutes. Flip cooled cake on to serving dish. (Aint nothing wrong with a couple of shakes of powdered suga for presentation purposes and well, um, yumminess!)
Happy Eating, XO.
If you’ve been following us on Instagram, you know that I’ve tried making a German pancake that unfortunately turned out like a gigantic, burnt popover. #fail But that didn’t stop me from trying again! I used The Kitchen Paper’s fail-proof recipe and finally, FINALLY did it right. And just in time for outside spring brunching. Bring on the skillets and mimosas…
- 3 eggs
- 1 tsp vanilla
- 1 pinch salt
- ½ cup milk
- ½ cup flour
- 2 Tbsp butter
Toppings of your choice:
- Powdered sugar
Preheat the oven to 450 F. Place a pie dish, or cast iron skillet, in the oven to heat. By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth. Add the flour, and mix only until incorporated. With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan. Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.
Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!
Photo cred: The Kitchen Paper
Happy Eating, XO.
I had pho for the first time in Philly last month. (Which I later learned is pronounced “fuh”. So now do you get the title?!) Anyway, moving on…my god it was amazing! Spicy, and savory, and filling. But not like “food baby” filling. It was so perfect I had to try to recreate it. Plus, it’s having a real moment, so naturally we want to give you a damn delish recipe for it. Have at it readers!
- 8oz rice noodles
- 1/2 of a large onion
- 4″ of ginger
- 6 cups chicken broth
- 1 cinnamon stick
- 1 tbsp fish sauce
- 1/2 cup shiitake mushrooms
- 1lb chicken breast, cooked and shredded (for vegetarian style, don’t add this. Obvi.)
- Salt and pepper to taste
- 1 jalapeno
- 1/4 cup fresh cilantro
- Sriracha sauce to taste
Prepare the rice noodles according to the box. While the noodles are cooking, peel and slice the ginger and thin slice the onion. Remove the stems from the shiitake mushrooms and quarter the tops. Heat a large pot over high heat and add the ginger and onion for a few minutes. (Keep an eye on them to ensure they don’t burn.) Once fragrant, add in the chicken broth, cinnamon stick, fish sauce and shredded chicken. Top with salt and pepper to taste. Turn down the heat to medium and let the ingredients simmer. Add in the rice noodles.
To prepare the toppings, seed the jalapeno and thin slice. Pour the pho into bowls and top with a few jalapeno slices and fresh cilantro. Season with Sriracha for an extra kick.
Happy Eating, XO.
I’m sure we all have those days where you just really need to clean out the fridge or the cabinets. But you also really don’t want to waste the food. Our solution? Throw it onto a pizza. Gone are the days of cheese and pepperoni pizza. Now’s it’s all about the fancy, “my pizza is better and has more toppings than your pizza” pizza.
This happened to me the other day – my husband and I had a some leftover steak and buffalo chicken wings. The steak was just “ok”, not super flavorful. It needed some life. And there weren’t enough wings for us to share. So? Make the dough from our previous pizza recipe, top with leftovers, and you have an amazingly filling, delicious, “best damn pizza you’ve ever had” pizza.
*Ingredients measured for 1/2 of a pizza.
- 1 leftover steak, sliced
- 1/2 of an onion, chopped
- 2 tbsp salted butter
- 2 cups shredded Gruyere cheese
- 1/4 cup balsamic vinegar
- 1/4 cup arugula (for garnish)
*If you have leftover buffalo wings, you can use it for the other side of the pizza. Pull the meat from the bones, shredding it as you go along. Spread on half of the pizza dough.
Preheat oven to 400 degrees. Make the dough according to this recipe. While the dough is rising, melt the butter in a saucepan and caramelize the chopped onions. On a cooking sheet, roll the dough to all four corners. On one half (if you’re doing halvsies), layer the steak slices and caramelized onion. Top with the Gruyere and drizzle with the balsamic vinegar. Cook the pizza for roughly 20 minutes, until the crust is golden. A few minutes before the pizza is done, toss on the arugula.
Happy Eating, XO.
And we’re back! After taking a couple of weeks off to get our lives together, we’re coming back in a strong way – with a strong cocktail. (We know you missed our corny jokes…). I went in to HomeGoods the other day just to browse…as if anyone actually makes it out alive without buying anything…and came out with these awesome, old school cocktail glasses. I had to use them that night. Obviously.
Although it’s earlier than last year, I’m getting back into my “gin” kick. (Remember our fizzy gin concoction last year?) I also just recently came back from a trip to London, so I’m on a Beefeater streak. Obviously. So with some of the simple ingredients I had laying around, I threw this bad boy together. Oh, and did I mention it color coordinates perfectly with St. Patrick’s Day? 🙂
- 1/4 cup Beefeater Gin
- 1 cup cucumber juice
- Juice from 1/2 a lemon
- Splash of St. Germain
- 1 slice of cucumber
I used my juicer for the cucumber juice, but you can also muddle it (get in a workout while you’re at it), or a blender. Place all of the ingredients in a cocktail shaker with ice. Strain and garnish with a cucumber slice.
Happy Drinking, XO.