You know that delicious pumpkin bread or cake at Thanksgiving that you can’t resist having a slice of? Well this is exactly what this single-serving pumpkin mug cake tastes like.
It’s so tasty and so fast! A normal pumpkin cake takes an hour to bake. This one takes 1 minute and 15 seconds.
I’ve made a lot of pumpkin mug cake variations, but this is by far my favorite. It’s got all those amazing spices: ginger, cloves, nutmeg, cinnamon. It’s soft, fluffy, moist and pumpkiny. Excuse me while I go make myself another one!
I made this easy enchilada rice casserole for dinner tonight. And it was delicious.
The rice comes out so robust and flavorful. I made a big batch so we’d have some leftovers, but I nearly devoured the whole thing by myself.
Underbelly’s second location in North Park opened a few weeks ago.
While I’ve never been to the original location downtown, I was curious about this new space, especially with how visually impressive the last few restaurants from Consortium Holdings has been.
I immediately loved the design. The majority of the restaurant seating is outside on the patio, with an exposed bar and large communal tables. The bar features wood panels that are mesmerizing to look at, as well as large glass windows like the ones at the original location. I’m not quite sure what will happen when the weather turns bad, but luckily the weather is pretty good year-round in San Diego.
The setting, like the original location, is pretty casual. You order at the front, then grab an open seat. Water is self-serve, located behind the bar.
Pork Belly Buns
We started with an order of pork belly buns because I’m a sucker for sous vide meat. The pork belly was melt-in-your-mouth tender and served on pristine white buns. My one issue was the pickled cucumbers. Served on the bottom of the pork belly, the cucumbers were warm, whereas they are traditionally served cold.
Belly of the Beast
This was my ramen choice. I had mixed feelings about my bowl. I found the oxtail dumplings far too mushy and the smoked brisket lacked a smokey flavor. The noodles had a good bounce and texture, but the broth, while salty and milky, didn’t quite have the deep porky flavor that makes a really good tonkotsu broth.