Follow Chef Eliana
I once attended a produce conference and was given these deliciously infused beets to try. Although they were great by themselves, I wanted to create something with the beets. Usually, beets are seen in savory dishes so I decided to switch things up and make a dessert. The beets also give the muffins a pretty
Hey Young Chefs! On Friday I made an appearance on WWL-TV Morning Show with Sally-Ann Roberts and Eric Paulsen! It was so cool being on WWL. I cooked three different dishes and a drink. I made my Devil's Food Monster Muffins, Baked Scotch Eggs, and Garlic Cumin Potatoes. As a drink, I made Sparkling Pomegranate
Hey Young Chefs! Today, I made Parmesan Serrano Potato Quiche Muffins. They turned out so yum yum! In case you don't know what Serrano is, it's a type of ham from Spain. This quiche is super simple and bakes quickly. Here's a tip: use a large ice cream scoop to put the quiche mixture into
Hey Young Chefs!Tonight for dessert, I made Devil's Food Monster Muffins. These muffins are so yum! yum!, super simple to make, and low-fat too!Here I am, licking the bowl. It's safe because there are no raw eggs in the mix.Devil's Food Monster MuffinsIngredients:1 box super-moist devil's food cake mix1 15 oz. can pure pumpkinDirections:Preheat oven
