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Tag Archives: cream cheese
Just after lamenting how delinquent I’ve been in my pumpkin-recipe posting, I thought I’d play some catchup with a recipe for these here Pumpkin Cheesecake Wontons. Not counting yesterday’s too-easy syrup, this year’s tally is now up to a grand total of 2, which is still too few, but a step in the right direction.
If you follow this blog, you’ll know that I had a pretty serious love affair with panko batter (evidence here, here, and here). Panko was my favorite, but things have changed. These days, my frying vehicle of choice is the eggroll/wonton wrapper. Surprise, surprise, the Chinese girl prefers wonton wrappers. I try not to be such a cliche, I promise, but sometimes you are what you are so you might as well embrace it.
Anyway, the reason I seem to keep turning to wrappers (exhibit 1, 2, and 3) versus batter comes down to time, pure and simple. Covering things in a readymade wrapper is much easier than creating a batter dipping assembly line when patience isn’t your thing. Plus, I love that the wrappers are a lot sturdier and can withstand just about any filling I can dream up. That right there is what we call foreshadowing. But before I get ahead of myself, follow along for the latest and greatest in fried fall pumpkin desserts.
Calling all green tea lovers! Have I got a treat for you. Green Tea Frosting made with always delicious cream cheese, that’s what. Frost your cakes with it, pipe it over your cupcakes, eat it by the spoonful, do whatever you want, just make sure you make it.
Come to think of it, green tea strangers should pay close attention as well. This stuff is so good that I’m convinced it’ll be your gateway into the big and beautiful green tea world that awaits you. I’m in way deep myself, so please trust me on this one and join me for the ride. You’ll never want to look back.
Hello hello! Fried food is just about the last thing I need right now, because I’m pretty sure I’ve gained about 10 pounds on this trip, or 4.5 kilograms as they would say here in Europe. All the same, and I really mean “all the same” because me gaining weight seems to be the new norm, I thought I’d throw caution to the wind and share a recipe for cream cheese croutons from a few weeks back. Yes, they’re fried, but they’re kinda-sorta not bad for you because they’re really more of a salad garnish? Maybe? In any case, it’s Fryday, and that’s the only reason I need.
Guten Tag from Berlin! I just got in and have a lot of exploring and acclimating that I need to do, but before I run off, I wanted to share a quick and easy recipe for Skinny Poolside Dip.
If you’ve been on Pinterest, chances are you’ve seen, pinned and tried this recipe for yourself. It’s hugely popular and completely worth the hype. But in the off-chance that you haven’t, I took it upon myself to make the introduction. It’s easy, highly addicting, and best of all it’s fat-free and good for you. Now take the baton and try it for yourself.
When Monica and I met the other night, we traded insights on blogging and she told me she appreciated that I don’t shy away from posting the really good stuff that’s also really not good for you (e.g., fried food). She’s absolutely right. There’s very little in the way of kale and quinoa on this blog, although I do hope to change that. In the meantime, this post is one of those no-holds-barred recipes that makes me me, and makes Fryday the best day of the week.
The idea for Jalapeño Popper Wontons came to me as I was enjoying these Strawberry Banana Nutella Wontons. I loved the fried dessert wontons so much that with the last bite I was already onto the next idea. I wanted to make something savory, a tad spicy and plenty cheesy. Naturally, I came up with these, and successfully paid homage to my favorite Jalapeño Popper recipe.
Happy Monday, friends! I hope you had a great weekend. Mine was unabashedly lazy and uneventful, and it was amazing. I even managed to fit in two naps. After a workweek that seemed like it would never end, the weekend was just what I needed.
Part of last week’s disorderliness was due to the cupcakes you see before you. As the resident baker, work birthdays can be quite the burden, but the pleasure I get from making something special for a special someone’s day exceeds the inconvenience of finding the time to do so. For now, anyway. Sometimes, the hardest part is figuring out what to bake, and in this case, with the birthday girl celebrating a 5 at the end of her new age and with a baby on the way, I knew it had to be something grand.
While “Chocolate Banana Cupcakes with Nutella Frosting” may be the title of this post, the unabridged name for these babies is “Chocolate Banana Cupcakes with Nutella Cream Cream Frosting, Hazelnuts and Caramel.” With the birthday girl eating for two, and me baking for 24, the long, grandiose name seemed only fitting.