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Let's Dish With Linda Lou

Taste The Love

Melissa In LA, California

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While Melissa was in LA, she stopped in at a few hot spots, One was Sage a plant-based bistro. Their style of food is Gourmet, Raw, Vegan, and Organic. Here’s a peek into this restaurant.

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This is their vegan tuna sandwich.

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The tuna is made from jackfruit, pretty interesting.

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This is their sage avocado bruschetta and fried artichoke hearts.

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Wow!, those dishes look so good, even for a meat-eater like myself, I would definitely love to try each one of those. For dinner, they all decided on French cuisine. Republique Restaurant in LA. This place is Amazing!!  Here is a look at this restaurant.

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Here is a look at their menu.

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This dish is the roasted broccoli and cauliflower salad at Republique.

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Their Charcuterie Room is displayed for customers to see.

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Growing up, my father did a lot of traveling for his job and had the opportunity to dine at some of the best restaurants all over the United States. I’m so happy that my daughter is able to do the same thing today.

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French Vanilla Cupcakes

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I can’t say this enough, your local grocery store offers so many varieties of box cake mix to choose from and they’re all really good. The brand of cake mix I’m partial to is the Duncan Hines French Vanilla. All you have to do is to add a few of your own secret ingredients and Voila!

If you’re looking for an easy dessert to make, my French Vanilla Cupcakes will work in a pinch!

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Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 16 to 19 minutes
Decorating Time: 5 minutes
Total Time: 49 minutes
Yields: 24 cupcakes
Equipment: 2-12 non-stick muffin tin pans, 2 large mixing bowls, whisk, 2 small bowls, hand-held electric mixer, 1-quart saucepan

Ingredients:
2 16.5-ounce boxes of Duncan Hines French Vanilla cake mix
6 large eggs, room temperature, divided
2/3 cup of vegetable oil, divided
2 cups of water, divided
1/2 cup of ricotta cheese, room temperature, divided
2 tablespoons of pure vanilla extract, divided
Topping:
2 sticks (1/2 pound) of unsalted butter, melted
1 cup of granulated sugar
1 tablespoon of ground cinnamon

Directions:
Preheat oven to 350-degrees F.
Start by spraying the muffin tin pans, liberally, with a non-stick cooking spray. Lightly flour each of the muffin tins.

In a large mixing bowl add the eggs, water, vegetable oil, pure vanilla extract, and ricotta cheese, mix to combine. Slowly add the cake mix into the wet ingredients whisking together until moistened, about 30 seconds.

Switch to a hand-held mixer. Beat on medium speed for about 2 minutes. Pour cake batter into the first muffin tin pan.

Repeat the process to make the second box of cake mix.

Bake in the center rack of the oven for 16 to 19 minutes. Note: Add 3 to 5 minutes to bake time for dark or coated pans. The cupcakes are done when a toothpick inserted in the center comes out clean.

Cool cupcakes in the pans on a wire rack for 15 minutes before removing.

Topping:
Melt 2 sticks of unsalted butter in a small saucepan. Transfer the melted butter to a small mixing bowl. In another bowl mix 1 cup of sugar with 1 tablespoon of ground cinnamon, whisk to combine.

Take a cupcake and dip the top into the warm melted butter and then into the cinnamon-sugar mixture, place back onto the cooling rack. I promise you won’t be able to eat just one of my French Vanilla Cupcakes because they are so darn good.

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