Tag Archives: Food

Macarons

23 Monday Dec 2013

Posted by in Food, Travel

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So I didn’t mention in my previous post that I grabbed some sweets while in NYC. The ones I will talk about here are the macarons I picked up on St. Marks at Macaron Parlour. We just happened to be walking by and decided to pop in. I got the following flavors: 2 pistachio, tiramisu, party time, Earl Grey and candied bacon with maple cream cheese. Pistachio is my favorite, which is why I got two. Wish I hadn’t though since they were just okay. I don’t think anyone does pistachio as well as Ladurée. The tiramisu was good but not mind blowing and the party time was surprisingly good since I didn’t have high expectations. Party time is described as “salted milk chocolate & dulce de leche.” It was good combination but I wouldn’t say they had the two distinct flavors. My second favorite of the bunch was the bacon one. Come on, it has bacon. What’s not to like? And I’m not a huge fan of maple, so that’s saying something! Finally, my favorite – Earl Grey. It’s a milk chocolate infused with Earl Grey tea. It’s the most beautiful blue color – like robin’s egg blue on the outside and when you bite into it, the soft center is more peacock blue. Not only, was it easy on the eyes but it had a vibrant and outspoken Earl Grey tea flavor. I loved it.

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Although I haven’t had a lot of macarons, my favorites so far include:

Vanilla at Paul (they’re huge!)
Pistachio at Ladurée and everything else there
Earl Grey at Macaron Parlour
Green Tea at Macaron Beer

Hope you enjoyed this post!!!

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Easy Egg Salad (Lite)

16 Monday Dec 2013

Posted by in Food, Recipes

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I love eggs. They’re probably my favorite food. I eat eggs almost everyday but not lately because I’ve been a fatass since my vacation, Thanksgiving etc. Today, I had an intense craving for egg salad but since I’m trying to eat healthy again, I wanted to make a lite version without so much mayo (FAIL btw) and using mostly egg whites.

Here’s the recipe:

2 hard-boiled eggs with yolk
3 hard-boiled egg whites
1 tablespoon of mayo or less
1 teaspoon of garlic infused olive oil (optional – I just wanted some garlic flavor)
1 tablespoon of Maille whole grain Dijon mustard
1 Claussen Hot and Spicy pickle spear, finely chopped (these are the best pickles if you love spicy food like me!)
1/4 of a small red onion, finely chopped
1 teaspoon of white pepper

Mix all ingredients.

That’s it. Lol. I literally just take a spoon and mash everything together and chop up the eggs at the same time. I also do it in a Tupperware so there’s less dishes to clean and storage is easy. Remember to add mayo gingerly. I love mayo and used a heavy hand instead of adding little by little. So it was not as healthy as I intended but it was delicious.

20131216-123257.jpgI also added a few drops of habanero Tabasco to my open faced sandwich to make it spicier. Enjoy!

Test Recipe: Banana Mango Bread Muffins

01 Sunday Dec 2013

Posted by in Food, Recipes

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Since I hosted and prepared Thanksgiving dinner, we have so many leftover dishes. I haven’t been able to touch the case of mangoes and the two over-ripe bananas. Probably should be eating them instead but why not live a little 😉 So I decided to make muffins with the ripe bananas and mangos. Doing a little research online, I came across a recipe that utilized virtually no dishes. Everything was mixed in a gallon-sized ziplock bag. Score!

Recipe below and I made the following changes: I only had two ripe bananas, so I used two mangoes to add to the recipe. I cut the sugar down to 5/6 of a cup. I also baked mine for almost 35 minutes because they were runnier. No glaze. It came out really moist but I think I needed to use a little more flour. May try adding pecans or walnuts next time. And substituting coconut oil for vegetable oil. Maybe even using coconut extract for the glaze to make it truly tropical 🙂

The Best Banana Bread Muffins Ever
Makes about a dozen muffins

3 brown bananas (1 cup mashed)
2 eggs
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 cup vegetable oil
1 teaspoon vanilla

Glaze (optional):
1/2 cup powdered sugar
1 tablespoon milk or lemon juice

  • Preheat oven to 375ºF.
  • Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all you need to measure your ingredients).
  • In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined.
  • Add the sugar and mix well.
  • Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon.
  • Now add the oil and vanilla and shake and squish until well combined.
  • Snip the corner of the bag and squirt the batter into a lined muffin tin (if you don’t want to clean the pan, line it with tin liners so the grease doesn’t come through). Don’t make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
  • Bake for about 20 minutes or until a toothpick comes out clean.
  • To make the glaze, just mix together the powdered sugar and milk or lemon juice and spread over cooled muffins.

Recipe courtesy of: Yammie’s Noshery

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