A Foodie's Recipe Blog

Growing up, we always made egg rolls for special most if not all of our special occasions.  My mom would always make the meat mixture and us kids would sit and help roll hundreds of miniature eggrolls.  These were always such a hit!  I loved eating them right off the fryer and I couldn't get enough since they were so bite sized.  I finally decided to make them myself with a rough guide from mom.  They turned out just as good and I couldn't be any more proud! Makes ~ 80 eggrolls 2 packages of egg roll wrappers - Can be found in refrigerated section at Asian market.  I like these ones because it is just the right size for my mini eggrolls.  They come in packs of 50.  You can get the larger ones and cut them into quarters though. 1 bag of Chinese dried fungus - this is basically dried mushrooms.  Any brand will do.  You will only use about 1/4 of the bag.  Soak dried mushrooms in water for about 10 min and finely chop. If you don't like mushrooms like

One of my fave desserts of all!  Carrot cake.  I decided to make cupcakes this time after a failed attempt of the actual cake this weekend.  Trust me, these will be sooooo freakin delicious if you are a carrot cake lover.  One trick I learned from a friend of mine who is an avid cupcake baker is to freeze the cupcakes overnight and then frost the next day.  It supposedly locks in the moisture.  These beauties are super moist and delicious; just the way I like them! Preheat oven to 350 F Ingredients: 1 cup brown sugar 1 cup white sugar 4 eggs 2 teaspoons vanilla 1/2 cup applesauce 1- 8 oz can of crushed pineapple (drained) 3/4 cup canola oil 7-8 carrots grated 1. Beat all of the above ingredients until smooth 2. In a separate large mixing bowl, mix together: 2 cups of all purpose flour 4 teaspoon of cinnamon 1/2 teaspoon of nutmeg 2 teaspoon baking soda 2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup of pecan chips (you can sub for

I recently made these for a baby shower and they were quite the hit! One of the guests commented that she preferred it over the cake! This recipe is super easy too. Ingredients: 1 box of frozen puff pastry (thawed) 1/2 pound of strawberries thinly sliced or 1 container (about 1 cup of blueberries) 1 packages of cream cheese softened  6 tablespoons of sugar  2 tablespoons of vanilla 1 beaten egg for brushing  Powdered sugar for dusting  Recipe: Make the cream cheese spread 1. Cream together the cream cheese, sugar, and vanilla (electric stand mixer is best)  Preheat oven to 400 degrees F 1. Unwrap the frozen puff pastry and cut into rectangles. When you open it up, they will already be sectioned into long rectangles. Just cut them in half crosswise. 2. Lay the puff pastry onto a baking sheet lined with parchment paper. 3. Using a fork, poke holes in the pastry so it can soak in the cream cheese spread. 4. Using a pastry brush (or spoon if you don't