I can’t quite remember the very first time I had hummingbird cake, but it was definitely some time ago when I was living in Tallahassee, which is actually pretty southern once you get out into the suburbs away from the hustle and bustle of the Florida State campus. I was blown away at how much I loved it.
I have always loved banana flavors and carrot cake so it’s only natural that hummingbird cake would instantly become one of my favorite cakes ever. I adore the warm flavors of banana and cinnamon and the added touch of crushed pineapple and nuts. It’s just dreamy and I haven’t had it in forever!
Making a huge hummingbird cake for no reason would be pretty dangerous just sitting on my counter tempting me so hummingbird muffins seemed like a perfect compromise!
These muffins are a bit indulgent in the way of butter and are sweetened with brown sugar, but it’s much less compared to traditional hummingbird cake. And while I am madly in love with cream cheese frosting, I opted for some additional chopped nuts on top instead. Streusel topping would also be glorious if you’d prefer it, but I wanted to keep these lighter.
These muffins are fabulous for weekend baking or brunches. I made a batch and me and the girls ate a couple and stuck the rest in the freezer for snacks.
I opted to brown the butter for these. Browned butter is magical and adds incredible flavor to baked goods. If you are crunched for time or don’t feel like browning your butter, you can always just melt it in the microwave if you prefer!
One of my favorite things to eat during the summer are antipasto salads, platters, anything antipasto. I adore the simplicity of all of the ingredients with a glass of cool crisp white wine. Perfect for lunch or an easy summer dinner while enjoying the weather.
These antipasto skewers are quite simple to make, and best of all, people eat them up fast!
I added cheese tortellini to these skewers. Not a typical antipasto ingredient I realize, but they work really well on these skewers. I like to buy the fresh tortellini from the refrigerated section as opposed to the hard pasta. It cooks faster and in my opinion, tastes better!
I’ve been on a chickpea kick lately. I love tossing them in salads or roast them for a crunchy guilt-free snack. My other obsession is just to smash them up, mix them with avocado and some pesto and spread it on a sandwich for a super quick and easy vegetarian lunch!
I almost didn’t post this recipe because it’s really barely a recipe, but it’s super yummy and I know I’m always on the hunt for quick and easy lunch ideas whether I’m at home or at work so I thought some of you might be too!
This recipe makes enough for about three sandwiches so it’s also good for meal prepping for a couple of days worth of sandwiches. Just keep in mind that the avocado will start to brown after a day or so. I add a bit of lemon juice to the recipe to keep it more fresh, but if you plan to make this to use over a couple of days, you might want to add a little bit extra lemon juice to prevent it from getting too brown. Keeping it stored in an airtight container in the fridge also helps prevent browning.
I like to eat this chickpea salad with my favorite Ezekiel bread, some lettuce or spinach and fresh sliced tomato for a flavorful and simple lunch!
If summer were a cookie, these Coconut Lime Sugar Cookies would be it. Memorial Day weekend is next weekend and that means it’s the unofficial start to summer!
Having lived in Florida and then Arizona for so many years prior to us moving to Orange County had me used to it already being 90+ in May. It’s been super cloudy and in the 60’s for much of this past month so it’s definitely not feeling like summer yet. That’s okay though because these cookies are sure to brighten any day!
These sugar cookies are so soft and so full of coconut and lime flavor. Think margaritas and that’s how these cookies taste. I would say of the two, these definitely have a stronger coconut flavor with hints of lime flavor from fresh lime juice and zest. I actually used my snickerdoodle cookie recipe as a base for these and just made a couple of changes.
These cookies include some cream of tartar. It’s not absolutely necessary to include it if you don’t have it, but I recommend including it! Yes, baking powder does have cream of tartar in it already, but I like to add more in addition as it gives the cookie some extra tanginess along with the lime juice and zest.
I also like to roll the cookies before baking in a mixture of granulated sugar and additional lime zest. I like the added specks of green from the lime zest on the outside of the cookie and the sugar gives it a slightly crust-like coating on the cookie.
Lasagna is one of those foods that I definitely consider to be a comfort food. Pasta? Good. Sauce? Good. Cheese? Gooooooood! Truth be told though, I don’t think I’ve made a traditional lasagna in quite some time. Not since I started making my one-pan skillet lasagna. And of course my discovery of the lasagna roll!
I love lasagna rolls because they just seem like less work to prepare. Rolling them up is quick task. Not to mention, they are great for portion control! These Chicken Florentine Lasagna Rolls are my most recent creation and they are seriously scrumptious!
I do like to use rotisserie chicken for these rolls. Shredded chicken works best for lasagna rolls since you need to roll them up nice and tight. Large pieces of meat would make that difficult.
The white sauce make look thick and creamy, but contains no heave cream. I used some broth and low-fat milk and grated Parmesan cheese, and flour to thicken it up. It’s a quick and easy sauce to whisk up! You can add a splash of white wine for if you’d like or even fresh lemon juice would also be good for an extra punch of flavor in the sauce.
If you asked me what my top 3 most favorite desserts of all-time are, I would tell you the following: Creme brulee, chocolate cake, and tiramisu. Tiramisu might just my favorite of the three.
I adore the flavors of tiramisu. The coffee-soaked lady fingers layered between a whipped cream and marscapone mixture. It’s just heaven in a dessert!
I mixed up these fun little mini tiramisu trifles a few weeks ago and I’m in love! These are so easy to make and great for parties or showers where you might be down for making individualized treats! Everything is better in mini form.
These trifles are pretty simple to make and can also be made ahead of time if desired. I made these the night before I wanted to serve them and they were perfect!
A quick note on the ladyfingers – if you’ve never bought them before, you can typically find them prepackaged in your grocery store’s bakery section. I like to use the softer, more cake-like ladyfingers as I feel like they soak up the coffee better. You may be able to find more firm ladyfingers in the regular cookie aisle, but I recommend looking for the softer ones first.
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!
