This is officially the last post of 2019, and so I wanted to go out with a big bang. The big bang here being these Bloody Mary Deviled Eggs. I saw this recipe over on Delish and immediately knew I wanted to recreate them for this site. They’re the perfect appetizer for parties or gatherings, not just for New Year’s Eve, but for anything throughout the year. I love making deviled eggs because there is hardly any cooking involved and you can make them in advance because when you’re trying to have a party, the last thing you want to do is spend all your time in the kitchen. You should be enjoying the party with your guests, drinking and eating. Speaking of drinking, I’d like to remind you of last year’s New Year’s Eve post. These Champagne Margaritas are still a very good idea. I also wanted to take this opportunity to thank each and everyone of you for coming back time and time again throughout this past year and trying the recipes and leaving comments. This site is only possible because of you. I’m so thankful for this past year and for your continued support. I hope you all have an incredible 2020 and I hope that you’ll continue to join me here on my little corner of the internet. Happy New Year, friends!
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While everyone is still flipping out over avocado toast, I’m just over here minding my own business, trying to promote these Steak and Potato Toasts. They are hearty, filling and completely over the top. Exactly what you want from your toast recipes, right? It’s that perfect dish to make when you have company over this holiday season because it’s fancy enough to impress your guests but also super simple, so you don’t have to spend all day in the kitchen cooking. Serve it as an appetizer (in smaller form), a starter, a light lunch or even a quick dinner with a salad on the side. You want brunch? Top these with a fried egg and call it breakfast. Have I mentioned how versatile this recipe is? This is your new go-to, must-have dish and I hope you enjoy it!
To be 100% honest with you, I love lasagna but I hate making it. The process always takes way too long (even if you’re not making it completely from scratch) and in the end, I feel like it’s never worth it. This is why I end up NEVER making lasagna at home. I can’t even remember the last time that happened. And I know that now with the no-boil noodles, it’s slightly easier, but for me, it’s not easier enough for me to go on and whip up an entire lasagna for dinner, especially during the week. It’s just not going to happen. I’m always looking for new ways to create lasagna, like this 
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I’m always asked how I come up with the recipes that I share on this site or what my blog is all about. I usually struggle to answer this question because I want to sound very smart and say something deep and profound, but the truth of it all is actually quite simple. The blog (and it’s recipes) is actually just a collection of dishes that I’m really craving and dying to eat at the moment. I mean of course, the blog is deeper than that. It’s a space where my two passions—food and photography—come together. Plus it’s a way to share the recipes step-by-step which I hope really helps all of you make said recipes and not feel lost in the kitchen. A chance for me to “hold your hand” while you cook or bake so to speak. Was that smart and profound enough? 
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Our pumpkin bonanza is still going strong on the blog and on my Instagram account. I hope you’ve been following along, because this week has been all about out-of-the-box non-sweet pumpkin recipes. On Tuesday, I shared these 
My entire childhood, I grew up eating pastries from this Cuban bakery in Glendale called Porto’s. Whenever there was a party or special occasion or holiday my mom would pick up their 
