These mini baked coffee flavored donut muffins are topped with a Baileys Irish Cream glaze, making a delicious breakfast treat, snack, or dessert.
I can’t believe it’s March! Where did the time go? March marks the start of the busy season for me. I don’t know why it is, but March and April are always ridiculously busy months filled with birthdays, parties, holidays, etc.
Tofu Ka opened last year, replacing Fuze.
It’s been particularly cold in San Diego lately, and steaming tofu stew seemed like a good answer.
After we placed our orders, out came some complimentary banchan dishes and a basket of raw eggs for the tofu stew. There was also a bottle of fruit infused water.
Right now they are running a deal where you can get a free order of crispy tofu appetizer if you check in on yelp. The silken tofu had a delicate crispy batter. I did feel the flavor was a little bland and needed a lot of soy sauce, but otherwise, it was a decent way to start the meal.
This is the creamiest macaroni and cheese I’ve made yet. And I just can’t get enough of it!
Inspiration comes at random moments. I was staring at a half carton of heavy cream left in my fridge and I thought about how heavy cream can make so many things taste better, richer, and creamier. And then a little light bulb went off and I wondered what heavy cream could do to a cheese sauce for macaroni and cheese.
Do you ever feel like once you think or hear of something, you have to do it now—like absolutely this second? I feel like that all the time. I seem to have no patience. See something cool, must buy it right now. Learn something new, must apply it right now or must go out and buy the tools so I can try it right now. Think of some new recipe idea, must do it right now.