Install Theme

Honey Flan


  • 1/2 cup sugar
  • 7 tablespoons honey (such as orange blossom), divided
  • 1 (14-oz.) can sweetened condensed milk
  • 1 cup milk
  • 3 large eggs
  • 1 large egg yolk
  • 1/4 teaspoon kosher salt

Preheat oven to 350°. Sprinkle sugar in a 3-qt. saucepan; place over medium heat, and cook, gently shaking pan, 4 minutes or until sugar melts and turns a light golden brown. Slowly stir in 3 Tbsp. honey. (Mixture will clump a little; gently stir just until melted.) Remove from heat; immediately pour hot caramelized sugar into 6 (6-oz.) ramekins.

Process condensed milk, next 4 ingredients, and remaining 4 Tbsp. honey in a blender 10 to 15 seconds or until smooth; pour evenly over sugar in each ramekin. Place ramekins in a 13- x 9-inch pan. Add hot tap water to pan to a depth of 1 inch. Cover loosely with aluminum foil.

Bake at 350° for 30 to 35 minutes or until slightly set. (Flan will jiggle when pan is shaken.) Remove ramekins from water bath; place on a wire rack. Cool 30 minutes. Cover and chill 3 hours. Run a knife around edges of flans to loosen; invert flans onto a serving plate.

Kale-Basil Pesto Pasta Salad


  • 1/4 cup walnuts
  • kosher salt
  • 1 small bunch lacinato or Tuscan kale, stems removed and roughly chopped
  • 1 pound pasta, such as orecchiette
  • 1/2 cup loosely packed basil
  • 1 clove garlic
  • 1/4 teaspoon red pepper flakes
  • juice of 1 lemon
  • 1/4 to 1/3 cup olive oil
  • 1/4 cup freshly-grated parmesan cheese
  • 1  pint cherry tomatoes, halved
  • 1 8-ounce container bocconcini, drained

Preheat oven to 350 degrees.  Toast walnuts on a tray for 5 to 10 minutes, until lightly browned and fragrant.  Remove and set aside.

Bring a large pot of salted water to a boil.   Submerge the chopped kale and cook for 1 minute, until the kale is bright green.  Using a slotted spoon or spider strainer, lift the kale out of the water and into a colander; reserve the boiling water.  Run the blanched kale under cold water until cool.  Wring out the excess water from the kale and set aside.  Add the pasta to the boiling salted water, and cook until al dente.

Meanwhile, in the bowl of a food processor, combine the cooked kale, toasted walnuts, basil, garlic, red pepper flakes, and lemon juice; pulse until a thick paste forms.  With the motor running, stream in the olive oil until you reach desired consistency.  Transfer to a small bowl and stir in parmesan.  Season with salt, to taste.

When the pasta is cooked to al dente, drain the pasta, reserving about 1/4 cup of the boiling water.  Transfer the cooked pasta to a large mixing bowl.  While the pasta is still hot, add the pesto, halved cherry tomatoes and drained bocconcini.  Stir to combine.  If necessary, add the reserved boiling water to loosen the sauce, 1 tablespoon at a time.

Serve warm, at room temperature, or straight from the fridge.


(via silentmania)

Blood Orange Marinated Pork Loin
A Hello, Delicious! Original Recipe

The juice of 6-8 small blood oranges
3 tbsp Lemon juice
1/3 cup Cranberry-Apple juice
1 unseasoned, plain Pork Tenderloin

If using real lemons and oranges, squeeze your juice into a cup, bowl, or other container- careful not to get any pulp or seeds into the marinade base. Then mix all marinade ingredients into a ziplock bag (seasoning to personal preference), close bag and shake to incorporate.

Unseal, and place Pork Tenderloin into the bag. Carefully squeeze out all the air, close, and rinse bag. Place in fridge and marinate for 24 hours.

To cook, simply remove the Pork Loin and cook with your desired method until still pink in the middle, but 140 degrees fahrenheit throughout the center of the meat.

Let sit to cool for 3-5 minutes, and serve.


okay I would like some new blogs to follow yes yes yes so if you happen to know of blogs that have 

  • sunflowers (or any kind of yellow flowers…and yellow) 
  • ocean pictures (the brighter and happier and more summery the better) 
  • food 
  • recipes
  • elegant/badass fashion

that would be appreciated because I just really really like pretty things and I love water and food so yeah


(via cousinnick)

Blood and Sand

1/2 fluid ounce Scotch whiskey
1/2 fluid ounce sweet vermouth
1/2 fluid ounce fresh juice from blood oranges
1/2 fluid ounce cherry-flavored brandy
1 cup ice cubes

Combine Scotch, sweet vermouth, fresh blood orange juice, and brandy in a cocktail shaker. Add ice, cover, and shake until chilled. Strain into a chilled glass.

Yeastless Cranberry and Blueberry Bread
A Hello-Delicious Original

2 Eggs (or Egg substitute equivalent to 2 eggs)
2/3 cup melted whipped buttermilk butter
2tsp Vanilla extract
2 cups whole wheat flour
1/2 cup light brown sugar
3/4 tsp salt
3/4 tsp Baking soda
3/4 tsp Baking powder
1 1/2 tbsp cinnamon
1/2 tbsp allspice
1/2 tsp paprika
1/2 to 1 cup fresh rinsed blueberries
a generous handful of Craisins
1/4 cup chopped nuts of choice (optional)
Quick oats (optional)

Preheat oven to 350 degrees F. Grease or line a small bread dish and set aside.

Sift flour into a large bowl and add baking soda, baking powder, salt, paprika, cinnamon and allspice. In a separate bowl, crack and whisk the two eggs. Add brown sugar, butter and vanilla. Whisk until smooth.* Slowly poor wet ingredients into dry, mixing until incorporated. Add blueberries and craisins and some nuts, then gently stir until mixed.

Sprinkle a little bit of the oats in the bottom of your greased or lined bread pan. Add bread batter and allow to settle. Sprinkle top with more oats and chopped nuts, then bake in over for about 20 minutes, or until a toothpick inserted into the center comes out dry.

*When making breads, I like to run my wet ingredients through a blender to smooth it out before incorporating it into the dry ingredients.

Makes 1 small loaf, or aprx. 6-8 servings.

Japanese Inspired Almond, Coconut and Spinach Salad
A Hello-Delicious! Original Recipe

1/2 Package Blue Diamond Wasabi and soy almonds
1/4 a cucumber, peeled
1 1/2 - 2 cups thinly shredded fresh spinach
1/4 cup Coconut cream
1/4 tbsp Sugar
3 tbsp Coconut Mayonnaise (additional recipe)
Shredded coconut 

Wash spinach and cucumber and pat dry. Remove stems and shred spinach into smaller portions. Place in bottom of bowl. Cut about 1/4 a portion of the cucumber, or desired amount, peel and cube into small pieces. Place on top of spinach.

Take 3 tbsp Coconut mayo (or you can use regular store bought, but I’ve been trying out this beautiful recipe for home made coconut mayo and finally perfected it and decided to give it a whirl with this recipe) and mix with about 1 tbsp shredded coconut, 1/4 tbsp sugar, and 1/4 tbsp coconut cream. Mix well and use as dressing for salad.

Top with halved Wasabi and soy flavored almonds, and enjoy.

Makes 1-2 servings.