My name is Gloria. I scour the high seas of the internet daily to find the cutest, the beautiful, and the most bodacious.
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Category Archives: Let’s Eat
Corn Crab Chowder with Bacon from Olives & Garlic| Creamy Beef Mushroom and Wild Rice Soup from Czech in the Kitchen | Bacon Cheeseburger Soup from Shugary Sweets | Cantonese Wonton Noodle Soup from The Woks of Life
Winter turns me into a soup craving maniac, but unfortunately I only know how to make a few different ones thanks to my vast cooking repertoire. I’m determined to get a few new recipes under my belt before the end of the season, starting with these delicious bowls of goodness right here – slurp!
And if you do decide to whip up a pot of soup one of these days, DO NOT forget to make these cute bread roll hippos I spotted over at Handmade Charlotte. Aren’t they a riot?!
Tis the season for eating your weight in cakes and cookies and pies! If you’re going to indulge (just a wee bit, of course) this month, you might as well spend those calories on some cute and tasty treats like these. Aren’t those reindeer cupcakes a riot??
Eggs in Chili Clouds from Kitchen Tested | Eggs With Spinach and Salmon from Rosanna's Kitchen | Avocado Toast with Bacon and Eggs from What's Gaby Cooking | Ham and Egg Crepe Squares from Design Crush
Happy Friday! Weekend breakfasts at our house are usually quick bites we munch on while reading or watching random TED talks, and they almost always revolve around eggs. Scrambled, fried, sunny side up, or smooshed onto a bagel oozing with cheese – just gimme dem eggs! But there are those days when you inevitably wake up with the urge to whip up some real brunch worthy fare, so I rounded up a few eggscellent recipes I’m promptly adding to my “to cook” list. My belly is very intrigued by “eggs in a cloud” – have you ever made them?
In our household, white sangria is the unofficial drink of summer. It’s so fruity and refreshing and easy to make that ANY occasion becomes a reason to break open a bottle of wine. Making brunch at home? Let’s make white sangria! Doing some reading on the patio? Let’s make white sangria! It’s Friday? Let’s make white sangria! We, umm, really like this stuff.
So here’s my go-to recipe that’s a cinch to whip up and packs a punch!
White Sangria (adapted from Allrecipes.com)
1 750ml bottle of white wine (Yellow Tail Sauvignon Blanc is cheap and works well)
½ cup vodka
4 generous tbsps frozen lemonade concentrate
1 tbsp sugar
diced assorted fruits like strawberries, peaches, and green apples
- Combine the white wine, vodka, lemonade concentrate and sugar in a large pitcher, and stir until everything is mixed well
- Add the diced fruit and throw it in the fridge for an hour or two to let all the flavors meld together
- Serve over ice and drink up!
“It’s the best part! It’s crunchy, it’s explosive…it’s where the muffin breaks free of the pan and does its own thing” – Seinfeld
I wish I could jump into my TV and high five Elaine Benes for that hilarious quote because that lady is absolutely right. Muffin tops are SO much more delicious than their stumpy companions, and I really wish Elaine was a real person so I could send her this recipe for muffin top cookies! I don’t whip up sweets too often, but several batches of these cookies have been made and gobbled up by friends and family over the past few months. The taste of fresh blueberries with a hint of lemon is just delicious, and getting all that muffin top goodness without wasting a crumb? Nothing short of genius.
Blueberry Muffin Top Cookies (adapted from Iowa Girl Eats)
2 cups flour
2 tsps baking powder
½ tsp salt
½ cup softened butter
1 cup sugar
⅓ cup milk
1 tsp vanilla extract
2 tsps lemon zest
1 cup fresh blueberries
- Cream together the softened butter and sugar. Then beat in the egg, along with the milk, vanilla extract, and lemon zest
- In a separate bowl, combine the flour, baking powder, and salt
- Add the dry ingredients to the wet ingredients little by little until well combined. Then gently fold in the blueberries
- Refrigerate the dough for an hour. Drop heaping tablespoons of the dough onto a baking sheet lined with parchment paper (about 6 per sheet)
- Bake at 375° for 13-15 minutes, until the edges are golden brown. Transfer the cookies to a wire rack to cool, and sprinkle a little extra sugar on top for good measure.
- Dig in!
"The Margherita" Pizza Grilled Cheese from BS' in the Kitchen | Banh Mi Hot Dogs from Damn Delicious | Chicken Fingers with Spicy Sun-Dried Tomato Dipping Sauce from Healthy Recipe Ectasy | Lobster Mac and Cheese from Everyday Occasions
There’s nothing like spending a long weekend back at home with Mom to make me feel like a kid again! No wonder I’m craving a big bowl of gooey mac and cheese now, but the stuff in the blue box doesn’t always cut it anymore when you’re an adult. Here are some grown up twists on a few of my favorite childhood meals! I shudder to think about how many hot dogs I consumed between the ages of 8 and 10, but banh mi weenies get two thumbs up from 30 year old me.