A good friend of mine (thanks again, Jay!) sent me this a long time ago and it’s still one of my favorite crowd-pleasing cupcakes to make, though a bit labor intensive. The recipe is from Bake It In a Cake and it’s a mini pumpkin pie baked inside of a vanilla cupcake with a cinnamon cream cheese frosting. It’s not too sweet and has a wonderful texture that is light though it appears dense. I had a lot of extra cupcake batter, pumpkin pie batter, and some pie crust so you may want to account for that to make more mini pies or even a small pumpkin pie and a few plain vanilla cupcakes. Enjoy!
What happens when you combine Indian food with Mexican food? We went to find out at Bombay Salsa Co.’s grand re-opening a few weeks ago. Bombay Salsa Co. is a food truck run by Hitish Nathani and his fantastic father with the support of their family. Biochemistry professor by day and ‘Salsero’ by night, it’s obvious that Mr. Nathani has a passion for food and he recently spent a few months traveling all over India for inspiration and new items to add to his menu. The menu itself is a blend of an Indian street food/Chipotle/Taco Bell style options (many Indian college students have dreamt of such a thing): you pick whether you’d like a quesadilla, burrito, or taco and then you pick a style (Indian or Mexican) and a protein (chicken, tofu, or paneer). We enjoyed tasting a variety of things off of the menu with some friends and if Indian Mexican fusion food was something you dreamt about in your dorm room, read on! 🙂
I love dessert and I love breakfast. So when I came across the idea of baked oatmeal muffins I was drooling before I even tried it. I found this recipe on Stacy Makes Cents but tweaked it a little and tried a few variations out. These are not overly sweet and they can be changed depending on whatever fruit you have around or if you are like me… you can add a couple chocolate chips 🙂 You can double/half the recipe and it works really well. I usually refrigerate them after they cool and then toast them in the toaster oven to warm them up and give them a little crunchy exterior with the soft interior. Enjoy! (more…)
This simple recipe is one my favorites for a brunch with 4-6 people. It’s prepped the night before and when baked it puffs up into this deliciously light and fluffy savory cloud. This recipe is from my mother-in-law who never fails to make the best brunches ever. You can always add cut up veggie/meat sausage if you want a little bit more protein or meaty flavor. My favorite is this one.